Garden Fresh Rhubarb Bakewell Tart Recipes

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 TARTS

Steps:

• Make the tart shells: In bowl of food processor, combine butter and granulated sugar and process until smooth. Add egg yolks, salt, and vanilla and process until combined, about 30 seconds. Add 1 cup flour and process until smooth. Add remaining 1 cup flour; process to combine. Turn dough out onto plastic wrap and form into a flat square; wrap tightly and refrigerate until chilled, about 1 hour. Wipe clean food processor bowl.
• Make the filling: In bowl of food processor, add almonds and granulated sugar and process until finely ground. Add butter, egg, flour, rum, salt, and almond extract, and process until frangipane is smooth.
• On a lightly floured work surface, roll out chilled dough to a 1/4-inch-thickness. Using a 4 1/2-inch round cutter, cut out 10 circles, re-rolling dough as necessary. Fit each circle into a 4-inch round fluted tart pan with removable bottom, and refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees. Fill each tart shell with 1 tablespoon jam, then top with about 2 tablespoons frangipane; place on parchment paper-lined rimmed baking sheet. (You will have about 1/4 cup frangipane leftover.) Bake until golden, 30 to 35 minutes. Transfer to a wire rack to cool completely. Remove tarts from pans.
• Make the glaze: Sift confectioners' sugar into a bowl. Stir in lemon juice to combine. Transfer to a pastry bag fitted with a small round tip. Pipe glaze onto tarts as desired.

GRANDMA'S BAKEWELL TART

Steps:

• Combine all-purpose flour and 9 tablespoons butter in the bowl of a food processor; pulse until they resemble bread crumbs. Add water and salt. Mix, adding 1 teaspoon water at a time as needed, until a dough forms that's not too wet and sticky. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 7-inch loose-bottomed tart pan.
• Combine 7 tablespoons butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add self-rising flour, eggs, ground almonds, milk, and almond extract and mix well.
• Roll dough into a thin round on a lightly floured work surface. Press around the rim of the tart pan and trim off excess dough. Cover dough with raspberry jam. Spoon in almond filling and smooth out top with the back of a spoon. Sprinkle sliced almonds over the top.
• Bake in the preheated oven until top of the tart is a nice golden brown, 25 to 30 minutes. Remove from oven and place on a cooling rack to cool, about 1 hour. Remove pan when tart is cool and place on a serving plate.

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.

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.