Bakewell Tart With Rhubarb Recipes

ROASTED RHUBARB BAKEWELL TART

Steps:

• Preheat the oven to 350F/180C. Toss the rhubarb with sugar, lemon juice and zest and roast for 20 minutes until soft when pierced with a knife, then cool.
• Meanwhile, in a food processor combine flour, ground almonds, cubed cold butter, sugar and baking powder and pulse until the mixture resembles fine bread crumbs, add an egg and pulse until just combined. (This could also be done in a bowl with a pastry blender.)
• Take the pastry out of the food processor, it will be soft, wrap it in cling wrap and chill in the fridge for 20-30 minutes.
• Roll out chilled pastry on floured surface and line an 9" loose-bottomed tart pan. Prick with a fork all over. Put it back in the fridge and chill for 20 more minutes.
• Line the pastry with parchment paper, fill with baking beans and bake it blind for 15 minutes at 350 F/180 C. Then remove the beans and paper and bake for 7-10 more minutes. Make sure it doesn't get brown.
• Beat together sugar, butter, almonds, eggs, almond extract, baking powder, salt and flour until creamy.
• Divide the rhubarb and mash half of it with a fork. Spread mashed rhubarb over the base of the tart.
• Then fill the tart with almond mixture.
• Arrange the rest of rhubarb on top.
• Bake in the oven for 40 minutes until golden and risen. Cool in the tart pan until just warm, then remove from the pan by pushing it out from the bottom.

BAKEWELL TARTS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Arrange tart shells on a baking sheet.
• Bake in the preheated oven for 6 minutes. Remove shells from oven and cool. Reduce oven temperature to 375 degrees F (190 degrees C).
• Spoon 1 teaspoon raspberry jam into the bottom of each tart shell.
• Beat butter and white sugar together in a bowl with an electric mixer until smooth and creamy. Add flour, egg, baking powder, and almond extract and mix well. Spoon 1 tablespoon butter mixture on top of raspberry jam layer.
• Bake tarts in the preheated oven until filling is bubbling, 25 to 30 minutes.
• Stir confectioners' sugar and water together in a bowl until icing is smooth; drizzle over warm tarts.

TRADITIONAL BAKEWELL TART

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8 inch pie plate. Whisk together the flour, ground almonds, and baking powder; set aside.
• Roll the pie crust pastry into a round shape a little larger than the pie plate. Cut off a 1/2-inch wide strip from the edge of the pastry circle, and line the lower sides of the pie plate with the strip, placing the cut side upwards (the pastry will not reach the rim of the pie plate). Dampen the strip with water, then place the remaining pie pastry circle into the pie plate, pressing to seal the edges of the circle onto the strip where the pastry overlaps. This will create a crust that is slightly thicker around the lower edges. Spread the strawberry jam evenly over the center of the pastry shell.
• Beat the butter and sugar with an electric mixer in a bowl until light and fluffy. Whisk the egg together with the lemon zest, and add gradually to the butter mixture, beating well after each addition. Gently fold the flour mixture, a spoonful at a time, into the egg mixture, folding until just incorporated. Spread the batter over the jam in the pie shell.
• Bake the tart in the preheated oven until the filling is firmly set and browned, about 30 minutes. Sprinkle with confectioner's sugar.

RHUBARB BAKEWELL TARTS

Steps:

• Heat oven to 350°F.
• Microwave rhubarb and 2 Tbsp. sugar in microwaveable bowl on HIGH 2 min.; stir. Drain, reserving liquid. Cool.
• Meanwhile, use pulsing action of food processor to process nuts and 1/2 cup of the remaining sugar until nuts are finely ground. Add butter and egg yolk; process until blended.
• Unroll pie crust onto lightly floured surface; cut into 16 rounds with 2-1/2-inch cookie cutter, re-rolling scraps as necessary. Use to line 16 mini muffin pan cups sprayed with cooking spray.
• Spoon drained rhubarb into pastry cups; top with nut mixture.
• Bake 18 to 20 min. or until golden brown. Cool 5 min. before removing cups from pan. Cool slightly.
• Whisk Neufchatel and remaining sugar until blended. Stir in 1 Tbsp. of the reserved rhubarb liquid; spoon over filled pastry cups.

BAKEWELL TART WITH RHUBARB

Steps:

• Preheat the oven to Gas 4/ 180C/ 160C fan. Toss the rhubarb with 75g of the sugar then spread over a baking tray. Sprinkle with 2 tbsp orange juice, roast for 20 minutes, then cool.
• Roll out the pastry to line a 23cm loose-bottomed tart tin. Leave excess hanging over and prick the base with a fork. Chill for 20 minutes until firm. Line with baking paper and baking beans and bake for 15 minutes. Remove the beans and paper, then bake for a further 10 minutes. Trim the edges when cool.
• Remove the rhubarb from the syrup. Mash half and spread over the pastry. Beat together the remaining sugar, butter, almonds, eggs, almond extract, baking powder, salt and flour until creamy. Spoon the mixture over the rhubarb puree, then scatter with the remaining rhubarb, flaked almonds and 1 tbsp sugar
• Bake for 45 minutes, or until golden and risen. Cool in the tin until warm. Stir the orange zest through the custard, reserving some to sprinkle on top, and warm.
• Slice the tart and serve with a drizzle of the rhubarb syrup and the zesty custard.

RASPBERRY BAKEWELL TART WITH BURNT CREAM

Steps:

• For crust:
• Blend first 4 ingredients in processor. Add butter; cut in using on/off turns until mixture resembles fine meal. Blend in enough water by tablespoons to bind dough. Gather into ball; flatten into disk. Wrap in plastic; chill 1 hour.
• Preheat oven to 350°F. Roll out dough on floured surface to 11-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim edges. Freeze crust 15 minutes. Line with foil. Fill with dried beans or pie weights. Bake until set, about 20 minutes. Remove foil and beans and bake crust until golden, about 10 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Cover and let stand at room temperature.)
• For filling:
• Place cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean.
• Bring to simmer. Whisk sugar, yolks and cornstarch in small bowl to blend. Slowly whisk hot cream into yolk mixture. Return to saucepan and cook over medium heat until custard thickens and boils, whisking often, about 7 minutes. Discard vanilla bean. Chill until firm but still spoonable, whisking occasionally, about 1 hour.
• Spread preserves in crust. Carefully spoon custard over. Refrigerate until custard is firm, 4 to 8 hours.
• Preheat broiler. Press brown sugar through sieve over tart, covering evenly. Broil until sugar caramelizes, rotating pan as necessary to prevent burning and watching carefully. Chill 1 hour. Transfer to platter. Garnish with berries and mint.

GARDEN FRESH RHUBARB BAKEWELL TART

Steps:

• Cut the rhubarb into 2cm lengths and place them in a bowl with 200g of sugar and toss them together. place the rhubarb on a tray and bake for 15 min at 170c.
• Whilst the rhubarb is cooking roll out the pastry and line a 10″ tart case with the pastry.
• Next place the flour, sugar, ground almonds and butter in a mixer and combine for 30 seconds, add in the eggs one at a time and allow them to be combined into a smooth paste.
• Once the rhubarb is cooked place it in the bottom of the tart shell and cover with the frangipane mixture.
• Scatter the flaked almonds over the top and bake in a pre-heated oven at 150c for 45 minutes.
• Remove from the oven and allow to cook completely before decorating with a little icing sugar.