Rhubarb Bakewell
A crisp sweet pastry tart shell topped with rhubarb jam and a soft almond frangpiane.
Equipment
- Large mixing bowl
- Electric whisk or stand mixer with paddle attachment
- Rubber spatula
- Sharp Knife
- Small mixing bowl
- Rolling Pin
- 8 inch round shallow cake tin or 8 inch round tart tin
- Small saucepan
Ingredients
Sweet Pastry
- 90 grams butter
- 90 grams icing sugar
- 25 grams egg yolk
- 200 grams plain flour
- 25 grams water
Rhubarb Jam
- 1 bunch rhubarb, about 150 grams
- 150 grams sugar
- 1 tsp lemon juice
Almond Frangipane
- 100 grams butter room temperature
- 100 grams sugar
- 100 grams ground almonds
- 2 whole eggs
- 1 tsp almond essence
- 1 tsp vanilla extract
- 20 grams flour
To top
- 1 stalk rhubarb, about 30 grams
- 20 grams sugar
- 20 grams flaked almond
Instructions
Sweet Pastry
- In a large mixing bowl, add the room temperature butter and icing sugar.
- Beat well for 2-3 minutes with the electric whisk or strand mixer with the paddle attachment until pale and creamy.
- Add in egg yolk and beat well for another minute until fully incorporated.
- Add the flour and water and mix until a dough starts to form.
- Place the pastry onto a sheet of cling film and wrap well. Place into the fridge to chill for at least an hour before using.
Rhubarb Jam
- Roughly chop the rhubarb and place into a small saucepan along with the sugar and lemon juice.
- Cook on medium heat for 10-15 minutes until soft and pulpy. Make sure to stir every few minutes to prevent the jam from burning.
- When cooked, transfer to a container and place a layer of cling film directly onto the surface of the jam. Allow to cool before using.
Almond Frangipane
- In a large bowl, add all in frangipane ingredients.
- Beat well for 2-3 minutes until a smooth batter is formed and no lumps of butter remain.
Bakewell Assembly
- Preheat the oven to 170°c (340°c) or 160°c (320°f) if fan assisted.
- Chop up the extra rhubarb and place into a small bowl with the sugar. Mix together and leave to macerate.
- Lightly dust a work surface with flour and remove the chilled pastry from the fridge.
- Roll the block of pastry out to a circle a few cms larger than the tin. Take care to rotate the pastry every few rolls and use more dusting flour if it starts to stick anywhere.
- Place the pastry carefully into the tin and press down into the corners.
- Trim any excess pastry off the top with a sharp knife.
- Take about 2 tbsp of the rhubarb jam and spread all over the base of the pastry.
- Pour the frangipane on top and spread evenly.
- Top with the chopped rhubarb and press lightly into the frangipane. Scatter flaked almonds on top.
- Bake for 45-60 minutes until golden brown all over and the tart has puffed up but is no longer wobbly.
- Allow to cool before removing from the tin.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.