Roasted Rhubarb Bakewell Tart Recipes
ROASTED RHUBARB BAKEWELL TART
Buttery tart filled with layers of frangipane filling and roasted rhubarb.
Provided by Julia Frey of Vikalinka
Categories Dessert
Number Of Ingredients 18
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.
Nutrition Facts : Calories 613 kcal, Carbohydrate 66 g, Protein 10 g, Fat 37 g, SaturatedFat 18 g, Cholesterol 130 mg, Sodium 546 mg, Fiber 4 g, Sugar 39 g, ServingSize 1 serving
ROASTED RHUBARB
Do something new to rhubarb - roast it!
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 30m
Number Of Ingredients 2
Steps:
- Heat oven to 200C/fan 180C/gas 6. Rinse the rhubarb and shake off the excess water. Trim the ends and cut the rhubarb into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet with sides, tip the sugar over, toss together, then shuffle the rhubarb so it's in a single layer.
- Cover with foil and roast for 15 mins. Remove the foil. The sugar should have dissolved, so give everything a little shake and roast for another 5 mins or until tender and the juices are syrupy. Test with a sharp knife; the rhubarb should feel tender, not mushy, and still have kept its shape.
Nutrition Facts : Calories 94 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
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