Bakewell tart with rhubarb recipe
Bakewell tart is a classic British dessert that is well worth a try at home. Adding pretty pink rhubarb gives this elegant dessert a spring makeover, with a layer of sweet rhubarb compote and pink stems on top - serve with a creamy orange custard to finish.
See method- Serves 8
- 20 mins to prepare and 45 mins to cook and 15 mins to cool
- 658 calories / serving
- Freezable
Ingredients
- 500g rhubarb, cut into short lengths
- 225g caster sugar, plus 1 tbsp extra for sprinkling
- 1 small orange, zested and 2 tbsp juice
- 1 x 375g pack sweet shortcrust pastry
- 150g softened butter
- 100g ground almonds
- 2 large eggs
- ¼ tsp almond extract
- 1 tsp baking powder
- ½ tsp salt
- 50g plain flour
- handful flaked almonds
- 250ml Tesco Finest Cornish custard
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Shop ingredientsEach serving contains
- Energy
- 2745kJ 658.0kcal
- Fat
- 39g
- Saturates
- 15g
- Salt
- 1.4g
- Sugars
- 38g
of the Reference intake
Carbohydrate 64.2gProtein 9.9gFibre 2.6g
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- Preheat the oven to gas 4, 180°C, 160°C fan. Toss the rhubarb with 75g of the sugar then spread over a baking tray. Sprinkle with 2 tbsp orange juice, roast for 20 mins, 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 mins until firm. Line with nonstick baking paper and baking beans and bake for 15 mins. Remove the beans and paper, then bake for a further 10 mins. 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 purée, then scatter with the remaining rhubarb, flaked almonds and 1 tbsp sugar.
- Bake for 45 mins, 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.
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