Hello everyone! A super delicious summer tart recipe for you today, Rhubarb & Custard Bakewell tart. Bursting with flavour and packed with sweet tangy rhubarb, creamy frangipan, crisp pastry and served smooth Vanilla custard. Its such a lovely change from your classic Bakewell tart.
There are a few steps to this recipe if you want to make this Rhubarb & Custard Bakewell tart completely homemade but there are also a few options if you would like to simplify it with some shop bought items. First of all you could buy pre made shortcuts pastry, just cook it in the same way I did. I love shop bought pastry as it is so so easy! If you want to go all out though make your own, its really not that hard at all. The hardest part with pastry is getting it into your tin but its always very forgiving so you can patch things up if needs be. Just never overwork / over mix your pastry is the main thing!
You can use half of the amount of rhubarb if you like. Keep what you bake for the fruit in the frangipan then buy some jam instead of making your own. You could use any jam you like at all! Or alternatively swap out the fruit for something else. You won’t need to cook most fruits before hand like the rhubarb. Some combo ideas could be Ect. Raspberry Jam/Fresh raspberries, Blackberry Jam/ Fresh blackberries, Blueberry Jam/ Fresh blueberries, Cherry Jam/ Fresh cherries, the list goes on!
The icing on top and custard are also things that are optional! Once you have you pastry (Homemade or shop bought) you can really play around with any flavours you like. If I’m being honest though, this Rhubarb & Custard Bakewell tart is something you should definitely try if you are a rhubarb fan!
If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making this Rhubarb & Custard Bakewell tart ! Also, check out my facebook group ”Gills Bakes and Cakes <3”
Rhubarb & Custard Bakewell tart
- 8 Inch Tart tin (Loose bottom)
- Baking tray
- Rolling Pin
- Baking beans or rice/dried pea or beans
- 650 grams Rhubarb (Approx.) Roughly 1 + ½ bunch
- 1 Medium Orange Juiced + Half its zest
- 70 grams Caster sugar
- 225 g Plain flour
- 95 g Cold butter
- 3-4 Tablespoons Cold water
- Pinch of salt
- 1/2 Teaspoon sugar
- 125 g Melted butter
- 125 g Caster sugar
- 125 g Ground almonds
- 1 Egg
- 1 Teaspoon Vanilla extract
- 1/4 Teaspoon Almond extract
- 2 tbsp Flaked almonds
- 70 g Icing sugar
- 1/4 Teaspoon Vanilla extract
- Water About 1 teaspoon or till the right consistency-
Custard (For serving)
- Preheat your oven to 180C/160C Fan. Line a baking tray.
- Clean your rhubarb then cut into 2 inch pieces.
- Place in a bowl with your orange juice, zest and sugar then toss until all coated.
- Place onto your tray and bake for about 15-20 minutes.
- Once cooked, remove half of the rhubarb from the tray and mash till you have a jam consistency. Leave both jam and the whole roasted pieces to cool.
- Grease your 8×8 flan/tart dish.
- In a mixing bowl add flour and chopped up cold butter.
- Rub in butter with your finger tips till you get the texture of fine breadcrumbs.
- Mix in your salt and sugar.
- Add in your water till you form a soft dough.
- Place dough on a floured surface and roll out slightly bigger than your dish. Make sure to keep your surface floured to avoid sticking.
- Line your baking dish with the pastry. Trying to get it as neat and even as possible. I used my thumb to take off access pastry around the edges.
- Chill in the fridge for 25-30 minutes and preheat your oven to 200C/ 180C Fan.
- Once pastry has chilled, Crumple up some parchment and open it back up. Place on top of your pastry lined dish and fill with your baking beans or dried beans/peas/rice
- Place in the oven for 15 minutes. After 15 minutes remove from the oven and take out baking beans and parchment.
- Bake for another 5 minutes to dry out a little more.
- Leave to cool. Keep your oven on.
- Spread your homemade jam on the base of your pastry.
- In a mixing bowl, add melted butter, sugar and almonds and mix till combined.
- Mix in egg, vanilla and almond.
- Spoon frangipane mix on top of jam layer.
- Place your rhubarb pieces into the frangipane.
- Sprinkle with flaked almonds.
- Bake for 35-40 minutes until nice and golden on top.
- Leave to cool.
- Once cooled, Mix icing sugar with extract and water. Drizzle over the top of your tart.
- Leave icing to set slightly
- Serve with vanilla custard. Cut yourself a slice and enjoy!
- Feel free to skip the pastry making and just use shop bought shortcrust pastry!
- If you want to half the amount of rhubarb and by rhubarb jam that can work too.
- This will last 4+ days in an airtight container.
- If you are not a fan of rhubarb you could swap it out for other fruit. You will not need to pre bake all fruits and you can use any jam you like. Eg. Blackberry jam with fresh blackberries added on top of the uncooked frangipan.
- I use these food scales *- Salter Digital Scales
- I use these piping bags*- 100 Pcs Piping Bags
- I use these heat proof spatulas*- High-Heat Silicone Spatula
- I use this 8 inch Tart tin*-20cm Round Tart Tin
- Stainless steel prep bowls*-Premium Stainless Steel Mixing Bowls (Set of 5)
If you make this recipe I would love for you to tag me on Instagram!#gills_bakesandcakes @gills_bakesandcakes