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Sunday, 22 April 2012

Rhubarb Bakewell Tart and a Giveaway!

There is some dispute on line as to whether there is a traditional food to celebrate May Day.  However, although some recipes appear, there doesn't seem to be any one dish that defines May Day.


I decided that I would try to create a seasonal dish to celebrate May Day and I'd like you to do the same.
Applicances Online have agreed to give one of you £30 of Amazon Vouchers for telling me what your May Day Dish would be.  Enter using the Rafflecopter widget at the bottom of this post.

May Day Rhubarb Bakewell Tart 

Shortcrust Pastry
225g plain flour
50g vegetable fat
100g butter
25g caster sugar
2 egg yolks

Frangipane
55g butter or margerine (I used Pure spread)
55g caster sugar
1 large egg beaten
40g ground almonds
15g plain flour

Fruit
8 sticks of rhubarb, chopped into even sized pieces
50g golden caster sugar

25g flaked almonds to finish

1. Make the shortcrust pastry by rubbing the vegetable fat and butter into the flour until it resembles fine breadcrumbs. Add the egg yolks and bring the mixture together.  Knead only very lightly, then wrap in clingfilm and chill for at least 20 minutes.

2. Roll out and line a 17cm diameter deep pie tin (the pastry will line two of these tins, you need to double up the fruit and frangipane to fill two though) and put some baking paper inside then fill with baking beans.

3. Blind bake at 200C for 20 - 25 minutes.  Remove the beans and paper and bake for a further 5 minutes until the base is baked through and the pastry is golden brown.  Leave to cool for 10 minutes.

4.  Place the rhubarb and sugar and in a baking dish and place in the oven while the flan is blind baking.  Roast until just soft but not mushy.


5. Fill the base of the flan with rhubarb, try not to get too much juice on the base of the flan or it will go soggy.

6. Make the frangipane.  Turn the heat down to 170C.  Beat all the frangipane ingredients together until well combined and cover the rhubarb with the mixture.  Scatter over the flaked almonds.

7.  Bake for about 25 minutes until the frangipane is risen and golden.




Serve warm with custard.
So what would you make to celebrate May Day?

Apologies if your comment does not show, it will still be counted through the Rafflecopter widget.  I'm having a little bit of trouble with the Google 'no follow' ettiquette!
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posted by Janice @ 08:56 18 Comments