This seasonal favourite combines the sweetness of an almond frangipane filling and the tartness of the fruit. On our smallholding, it is a great way to make the most of the Springtime egg glut and the abundance of rhubarb in the potager.
I don't follow a particular recipe; I simply make this up as regular bakewell tart with a shortcrust pastry as a base and a frangipane filling into which I add the rhubarb cut in slices. The jam I like to use as a layer between filling and pastry is homemade rhubarb and ginger jam.
I make my pastry in the mixer by pulsing 175 g plain flour, a pinch of salt and 75 g of old unsalted butter (in cubes) until it all resembles breadcrumbs. I then add an egg and continue mixing until is all comes together. Sometimes, depending on the size of the egg I use, a little water is required to help bind it together. I then chill the pastry in the fridge for about half an hour, after which I roll it out onto the tin (I use a long rectangle one or a round one) and prick it all over with a fork before putting it back in the fridge whilst I get on with the rhubarb and the frangipane.
I roast 200 g of rhubarb trimmed, washed and cut in lengths that will fit the tin for around 5 mns in a preheated fan oven at 170 °C. I aim to have the rhubarb stems soft. Then I drain away any juices and cool.
For the frangipane, I mix 150 g of caster sugar and 150 g of unsalted butter until light and fluffy. I then proceed to add 3 whisked eggs and 150 g of ground almond, one spoonful of each at a time, and finally half a teaspoon of almond extract.
I take the pastry case out of the fridge and spread around 3 tablespoons of rhubarb and ginger jam over it then the frangipane on top of that. I carefully fill the tart with the filling with a spoon taking care not to rub off the jam underneath. The filling will expand as it cooks so best not to overfill the tart. I then slightly press the cooked rhubarb stems into the frangipane and finish with some flaked almonds on top.
I bake this for around 40 minutes in a fan oven at 170 °C. I let it cool down in the tin for a bit then transfer to a rack to finish cooling down completely.
We enjoy it as it is but cream or custard would compliment this tart perfectly for an even more indulgent treat.