Rhubarb Bakewell Tart
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Recipe Type: Baking
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4
 
It may not have looked like a rhubarb jam, but it very much tasted like one. Especially when gobbling hot guilty spoonfuls of it from the sticky pan.
Ingredients
For the pastry
  • 140g plain flour, plus extra to sprinkle
  • 85g cold butter, plus extra to grease
  • Pinch of salt
  • Ice cold water
For the rhubarb jam (not the recipe I used (gunge recipe), which is a good thing…)
  • 250g rhubarb
  • 250g jam sugar
  • A good squeeze of lemon juice
For the frangipane
  • 110g butter
  • 110g caster sugar
  • 2 eggs
  • 110g ground almonds
  • 25g plain flour
  • ½ tsp baking powder
  • Zest of ½ lemon
  • 25g flaked almonds, to top
Instructions
  1. To make the pastry for the tart, mix the flour and salt in a bowl, and then grate in the cold butter. Rub this into the flour, then stir in just as much cold water as you need to bring it together into a dough; it should not be sticky. Alternatively use a food processor (which I did). Wrap in clingfilm and chill for at least an hour. Preheat the oven to 190°C (170°C fan)/gas mark 5.
  2. Grease a 23cm tart tin and roll out the pastry on a lightly floured surface until large enough to line the tin. Do so, then line with baking paper and weigh down with baking beans or dried pulses. Bake for about 15 minutes until golden.
  3. Meanwhile, make the rhubarb jam by putting the rhubarb into a large saucepan with the sugar. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat. Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Once the jam is ready, let it cool slightly to one side.
  4. To make the frangipane, cream together the butter and sugar until fluffy, then beat in the eggs. Fold in the dry ingredients and lemon zest and a pinch of salt.
  5. Remove the paper and beans and return the pastry to the oven for a couple of minutes until golden. Spread the rhubarb jam over the base, and top with the frangipane. Level out and bake for 25 minutes until golden and well risen. Add the almonds on top in the last 5 minutes of cooking.
Recipe by Honest Cooking at http://honestcooking.com/rhubarb-bakewell-tart-recipe/