Rhubarb Bakewell Tart
There is some dispute as to whether there is a traditional food to celebrate May Day, I couldn’t find anything that was really definitive, however, rhubarb is plentiful in May so I have created a Rhubarb Bakewell Tart as my special dish for May Day.
Around this time of year, our garden rhubarb becomes so plentiful that I am challenged to create different desserts to make the most of this seasonal favourite. Now I may not win a prize for a very fine shortcrust pastry shell, but I’m not competing on the Great British Bake Off or Masterchef, this is a pastry shell to hold the rhubarb and the almond sponge. It’s a rustic farmhouse dessert rather than haute cuisine.
- 225g plain flour
- 50g vegetable fat
- 100g butter
- 25g caster sugar
- 2 egg yolks
- 55g butter or margerine (I used Pure spread)
- 55g caster sugar
- 1 large egg beaten
- 40g ground almonds
- 15g plain flour
- 8 sticks of rhubarb, chopped into even sized pieces
- 50g golden caster sugar
- 25g flaked almonds to finish
- Make the shortcrust pastry by rubbing the vegetable fat and butter into the flour until it resembles fine breadcrumbs. Add the egg yolks and bring the mixture together. Knead only very lightly, then wrap in clingfilm and chill for at least 20 minutes.
- Roll out and line a 17cm diameter deep pie tin (the pastry will line two of these tins, you need to double up the fruit and frangipane to fill two though) and put some baking paper inside then fill with baking beans.
- Blind bake at 200C for 20 - 25 minutes. Remove the beans and paper and bake for a further 5 minutes until the base is baked through and the pastry is golden brown. Leave to cool for 10 minutes.
- Place the rhubarb and sugar and in a baking dish and place in the oven while the flan is blind baking. Roast until just soft but not mushy
- Fill the base of the flan with rhubarb, try not to get too much juice on the base of the flan or it will go soggy.
- Make the frangipane. Turn the heat down to 170C. Beat all the frangipane ingredients together until well combined and cover the rhubarb with the mixture. Scatter over the flaked almonds.
- Bake for about 25 minutes until the frangipane is risen and golden.
How would you serve this Rhubarb Bakewell Tart and what will you make for May Day?