Have you ever got yourself into something more involved than you expected because of a fleeting thought? The kind that pops in your mind and you go, “Hmm, wouldn’t that be nice!” And then in the middle of the frenzy of getting it done you go again, “What was I thinking??!!”
Well, this thought process relates to both the Cambridge course I am taking right now and this roasted rhubarb tart you see. Although I was glad that I did when I first started smelling tantalising almond aroma wafting through my house, and then again when I sat down with a slice of this tart and a steaming cup of coffee. I can only hope the satisfaction level will be quite as high when I finally hold the Cambridge Delta diploma in my hands.
The idea of this rhubarb tart was conceived because I recently received a couple of bags of delicious coffee from Nero Scuro, a micro roastery in Italy. If you are a true coffee lover you should be ordering it from them. A small company that is dedicated to deliver only the best. There is so much that I love about it! I opened the first bag…inhaled the sweet aroma of freshly roasted coffee (yes, they sent it to me immediately after roasting it!) and thought that any kind of pastry was NECESSARY.
Lately I’ve been doing a lot of sitting in that chair and writing a very, very long paper. Brad keeps telling me that I will wreck my back from being hunched over the laptop but my stubborn self insists that if “I don’t work at the desk it feels less like work”. I know! Nuts!
Still once in a while I need to walk away from the computer and take a mindless break like baking a tart! The coffee in my hand kept whispering that it needed a sweet partner. Languishing in the fridge rhubarb couldn’t wait to get mixed in with sugar and almonds. The good old British Bakewell Tart was happening. Have you ever heard of it?
Classic Bakewell Tart is the loveliest thing you can imagine. Who can resist a buttery tart filled with fruit jam and sweet almond sponge filling! My hand is always reaching for one at a coffeeshop but, unfortunately the commercially made ones aren’t the best reincarnation of this British classic. So I am baking one at home…or my take on it.
As soon as rhubarb hits the shelves of local shops I am there. I am the most passionate about rhubarb as evidenced by a few recipes on this blog. It works especially well in this recipe as tart rhubarb cuts through the sweet almond filling and strikes a perfect balance.
I am just going to be quiet for a while and let you absorb this goodness with your eyes. Please, forgive me for taking too many photos. I truly wanted to make sure I captured this fabulous tart in all its glory and might’ve overdone it just a little bit.
For the pastry
- 1 1/4 cup/130g flour
- 1/2 cup/100g caster sugar
- 1/4 cup/30g ground almonds
- 1/2 cup/125g butter
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg
For the rhubarb
- 1 lbs rhubarb 4 large stalks
- 1/4 cup/50g sugar
- 1 lemon zested and juiced
For the almond filling
- 3/4 cup/165 gcaster sugar
- 5 oz/150g butter
- 1 cup/100 g ground almonds
- 2 egg large
- 1/4 tsp almond extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup/50 g flour
- 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.
*Recipe inspired by Tesco Food.