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Richard Burr- Rhubard & Ginger Tart

Rhubarb and ginger bakewell tart

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Rhubarb and ginger is a classic combination that works every time and when paired with the great british Bakewell tart the results speak for themselves. GBBO finalist, Richard Burr created this recipe for his family gatherings “the moment that waft of rhubarb starts to permeate through the house my daughters drop whatever they’re doing and start to sidle into the kitchen. Without fail, my Mum will drop in just to say hi and my sisters will be just ‘passing by’. I’m not saying that rhubarb and ginger Bakewell’s spontaneously cause family get-togethers but they certainly make them much tastier!”

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the sweet pastry

  • 170g 6 oz Plain white flour (we use Allinson) Plain white flour
  • 100g 3½ oz Butter (unsalted)
  • 2tbsp 2tbsp White caster sugar (we use Silver Spoon)
  • pinch pinch Salt
  • 1 1 Egg yolk(s) (free range) large
  • 2tbsp 2tbsp Water ice cold

For the frangipane

  • 100g 3½ oz Butter (unsalted)
  • 100g 3½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range) large
  • 1tbsp 1tbsp Plain white flour (we use Allinson) Plain white flour
  • ½tsp .5tsp Almond extract (we use Nielsen-Massey)
  • 100g 3½ oz Almonds (ground)

For the jam

  • 200g 7⅛ oz Rhubarb
  • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's)
  • 30g 1⅛ oz Stem ginger in syrup
  • 2tbsp 2tbsp Lemon juice

For the topping

  • 100g 3½ oz Rhubarb
  • 50g 1⅞ oz Icing sugar (we use Silver Spoon)
  • 30g 1⅛ oz Almonds (flaked)
  • 2tbsp 2tbsp Hot water

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    To make the jam; dice the rhubarb into roughly 1cm chunks and put in a saucepan with the sugar, finely chopped ginger and the lemon juice.

    Ingredients for this step

    • 200g 7⅛ oz Rhubarb
    • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's)
    • 30g 1⅛ oz Stem ginger in syrup
    • 2tbsp 2tbsp Lemon juice
  2. Classic mode Step 2

    Bring to the boil over a low heat, stirring occasionally. The mixture will seem dry to start, but plenty of water will be released from the
    rhubarb as you heat and stir.

  3. Classic mode Step 3

    Gently simmer for 20-30 minutes until a small blob of jam (about the size of a 2p) dripped on a saucer sets in 15 seconds.
    Do not wait for the jam to feel thick in the saucepan or it will set hard when it cools. Take off the heat and leave to cool.

  4. Classic mode Step 4

    To make the pastry; dice the butter and put it in a food processor with the flour, salt and sugar and pulse until the mixture resembles breadcrumbs.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted)
    • 170g 6 oz Plain white flour (we use Allinson) Plain white flour
    • pinch pinch Salt
    • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's)
  5. Classic mode Step 5

    Mix the egg yolk into the iced water, pour into the dry mixture and pulse again until the mixture just comes together. Tip the pastry out onto a clean surface, shape into a 15cm disc, cover in cling film and refrigerate for at least 20 minutes.

    Ingredients for this step

    • 1 1 Egg yolk(s) (free range) large
    • 2tbsp 2tbsp Water ice cold
  6. Classic mode Step 6

    Once chilled, roll out the pastry on a floured surface to about the thickness of a £1 coin (about 3mm). Roll the pastry onto a rolling
    pin and lay into a tart tin.

  7. Classic mode Step 7

    Gently press the pastry into the tin, cut off the excess and prick the base with a fork- this will stop the pastry rising in the oven.
    Return to the fridge for 10 minutes and set the oven to 180°C fan to heat up.

  8. Classic mode Step 8

    Once chilled, lay a sheet of baking parchment into the pastry tin and fill with baking beans. Bake for 15 minutes, then take the sheet and baking beans out, turn the oven down to 160°C and bake for a further 8 minutes. Take out and allow to cool.

  9. Classic mode Step 9

    To make the frangipane; beat the butter and sugar in a food mixer or with an electric hand whisk until smooth and creamy, then beat in the eggs one by one, using a little flour to stop it splitting.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted)
    • 100g 3½ oz Unrefined golden caster sugar (we use Billington's)
    • 2 2 Egg(s) (free range) large
    • 1tbsp 1tbsp Plain white flour (we use Allinson) Plain white flour
  10. Classic mode Step 10

    Fold in the almond essence, followed by the ground almonds and set aside.

    Ingredients for this step

    • ½tsp .5tsp Almond extract (we use Nielsen-Massey)
    • 100g 3½ oz Almonds (ground)
  11. Classic mode Step 11

    To construct; select 170°C fan and pour 100ml of water into the oven reservoir of the SteamBake oven or place a baking tray with water in base of the oven, five minutes before you are ready to bake.

  12. Classic mode Step 12

    Evenly spread the cooled jam into the pastry base, then neatly spread the frangipane on top (if you have a piping bag handy, use
    it for the frangipane).

  13. Classic mode Step 13

    Cut the rhubarb evenly into lengths of around 8cm, and then cut each piece down the middle long ways and arrange by pressing into the frangipane about half way down. During baking the frangipane will rise and the rhubarb will shrink, so they will even out.

    Ingredients for this step

    • 100g 3½ oz Rhubarb
  14. Classic mode Step 14

    Bake for 45-50 minutes until a rich brown forms on the surface of the frangipane. Take out of the oven and allow to cool.

  15. Classic mode Step 15

    Once cooled, make the icing by mixing the water with the icing sugar until it is thick. Drizzle over the tart. Lightly toast the almond flakes and sprinkle over the tart, cut into slices and eat.

    Ingredients for this step

    • 50g 1⅞ oz Icing sugar (we use Silver Spoon)
    • 30g 1⅛ oz Almonds (flaked)