Rhubarb Bakewell Tart
Updated: May 5, 2020
This elegant and light British tart makes for an impressive springtime dessert. A buttery sweet shortcrust pastry is filled with orange roasted rhubarb and soft almond frangipane. The tart and tangy rhubarb cuts through the sweet and thick nutty sponge for a perfect contrast of flavors.
Orange Roasted Rhubarb
1 lb rhubarb, cut into short lengths
¼ cup light brown sugar, packed
Zest of 1 small orange
2 Tbsp fresh orange juice
1 ¼ cups all-purpose flour
½ cup granulated sugar
¼ cup ground almonds
½ cup salted butter, cold and cubed
½ tsp baking powder
¼ tsp salt
2 large egg yolks
1-2 Tbsp cold water
¾ cup granulated sugar
11 Tbsp unsalted butter
2 large eggs
½ tsp almond extract
1 cup ground almonds
½ tsp ground cardamom
1 tsp baking powder
½ tsp salt
½ cup all-purpose flour
Orange Roasted Rhubarb
Preheat oven to 350°F.
Toss the rhubarb with the sugar, orange zest, and orange juice until the rhubarb is evenly coated. Place the rhubarb in a baking dish and roast for about 20 minutes just until soft when pierced with a knife, but not mushy. Allow the rhubarb to cool.
While the rhubarb is roasting, make the shortcrust pastry. In a food processor combine the flour, sugar, ground almonds, butter, baking powder, and salt and pulse until the mixture is crumbly and resembles wet sand. Then add the egg yolks and water and pulse until just combined, trying not to overmix the dough.
Take the pastry out of the food processor, form it into a ball, and wrap the ball in plastic. Chill the dough in the refrigerator for about 30 minutes.
Turn the chilled pastry out onto a floured work surface and use a floured rolling pan to roll out the pastry enough to line the bottom and sides of a 9-inch loose-bottomed tart pan. Carefully transfer the pastry to the tart pan, pushing it into the corners and trimming any overhang. Use a fork to prick the crust all over. Put the tart in the refrigerator to chill for another 20 minutes.
Line the pastry with parchment paper, fill with ceramic baking weights, and bake the crust for 15 minutes. Then remove the parchment paper and baking weights and bake for another 7-10 minutes.
While the crust is baking, make the almond frangipane. Use an electric mixer to beat together the sugar and butter until light and creamy. Then beat in the eggs and almond extract until combined. Then add the almonds, cardamom, baking powder, salt, and flour until incorporated.
Use a fork to mash half of the roasted rhubarb. Evenly spread the mashed rhubarb over the crust. Then gently spread the almond frangipane on top of the rhubarb.
Arrange the rest of the whole rhubarb on top of the frangipane, gently pressing the rhubarb into the surface.
Bake the tart for 35-40 minutes or until golden and set. Allow the tart to cool in the pan for 5 minutes, then remove the tart from the pan by pushing it out from the bottom. (Best when serve with vanilla ice cream.)