I don’t even remember when did I make this. But I remembered I was hosting a dinner for relatives.
I was hesitant to post this, as it didn’t look pretty, because I compared it with Tesco’s picture.
Why did I didn’t get the same effect?
I thought I will bake this again one day and get a nicer shot, as it tasted really good. But after all these years… I just never got around doing it a second time. I shouldn’t wait any longer.
I did some changes to it, like doing my own crust and adding orange zest into the filling, and reducing the sugar in the filling. Somehow I ask myself, is the puree on the bottom really needed?
It is almost not seen, even when my rhubarb is red. Or maybe I can only blame myself for using only 2/3 of the original amount. Hmm.. rhubarb is just too expensive for me to be liberal.
Anyway…. this tart is good. I don’t want to think too much on how it looks. My guests from Australia all gave me thumbs up.
|see that faint ‘line’ of rhubarb puree?|
Rhubarb Bakewell Tart
165gm flour (9% protein)
2 Tbsp orange juice
125gm butter (I used salted)
2 large eggs
Zest from 1 orange
90gm ground almond
½ tsp baking powder
1.Mix butter with egg together until smooth. Add in flour and mix until a dough forms. Leave the dough for 30 minutes-1 hour, covered and chilled in the fridge.
2. Toss the rhubarb with 75g (3oz) of the sugar then put into a saucepan. Sprinkle with 2 tbsp orange juice, simmer until the rhubarb is tender enough for mashing, then cool.
3. Roll out the pastry to line a 23cm (9in) loose-bottomed tart tin. Leave excess hanging over and prick the base with a fork. Chill for 20 minutes until firm. Preheat the oven to gas 4, 180°C, 160°C fan. Line with nonstick 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.
4. Remove the rhubarb from the syrup. Mash half and spread over the pastry.
5. Prepare filling. Beat together sugar, butter, almonds, eggs, orange zest, baking powder, salt and flour until creamy. Spoon the mixture over the rhubarb purée, then scatter with the remaining rhubarb, and 1 Tbsp sugar.
6. Bake for 45 minutes, or until golden and risen. Cool in the tin until warm. (I don’t know why mine turned out so dark at the top…. maybe I should reduce the time)