Rhubarb Bakewell Tarts 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:

• 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.

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 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.