Rhubarb bakewell tart with hazelnut and rosemary frangipane
“My take on a British classic I’ve always loved. The rhubarb jam, swapped in for raspberry, is the real win here – make more than you need and you’ll be reaching for it at breakfast all week. Pink forced or standard rhubarb both work; it just depends what you can get your hands on.
“The hazelnut and rosemary frangipane is where this tart opens up – soft, fragrant and just savoury enough to keep things interesting. It gives the whole tart a kitchen garden feel. Serve it slightly warm with a spoonful of whipped vanilla cream, some yoghurt or creme fraiche, or go all in with a scoop of the finest vanilla ice cream.” – Mike McEnearney.
You’ll need to start this recipe a day ahead to make the jam. You’ll need sterilised jars and a 26.5cm, 3cm-high loose-based fluted tart pan.
Ingredients (12)
- 2 x 400g frozen sheets shortcrust pastry, just thawed (we used Carême)
- Yoghurt, creme fraiche or vanilla ice cream, to serve
Frangipane
- 2 1/2 cups (250g) hazelnut meal
- 250g caster sugar
- 1/2 cup (75g) plain flour
- 2 tsp very finely chopped rosemary
- Finely grated zest of 1 orange
- 250g unsalted butter, softened
- 3 large eggs, lightly whisked
Rhubarb jam
- 1kg rhubarb, cut into 1cm chunks
- 1kg jam-setting sugar
- 1 tsp citric acid
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.For the jam, toss all ingredients in a large bowl until well combined. Cover and set aside overnight.
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2.The next day, transfer jam ingredients to a large stockpot and bring to the boil over high heat. Cook, stirring often, for 10 minutes or until a thermometer reaches 103°C-105°C on a sugar thermometer, or check on a cold plate (see recipe notes). Remove pan from heat and stand for 5 minutes to allow bubbles to subside. Remove and discard any scum on the surface. Carefully pour hot jam into sterilised glass jars (see recipe notes) and secure lids. Stand in a cool place until completely cooled, then store (see recipe notes).
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3.For the frangipane, place the hazelnut meal, sugar, flour, rosemary and zest in a large bowl and stir until well combined. Add the butter and stir until combined. Add the whisked egg in three batches, mixing until fully incorporated after each addition.
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4.Line a 26.5cm, 3cm-high fluted, loose-based tart pan with pastry, cutting pastry to fit and letting excess overhang. Prick pastry all over with a fork. Line pastry with baking paper. Chill for 30 minutes.
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5.Preheat oven to 200°C/180°C fan-forced.
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6.Fill tart shell with pastry weights or dried beans. Bake for 20 minutes. Remove paper and weights and bake for another 10 minutes, or until light golden. Set aside to cool for 10 minutes. Using a serrated knife, cut away excess pastry.
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7.Reduce oven to 180°C/160°C fan-forced.
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8.Measure out 500g rhubarb jam. Spread three-quarters of the jam over the base of the tart shell, then fill tart shell with the frangipane, spreading the top with an offset spatula until smooth. Dollop the rest of the jam over the top of the tart.
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9.Bake for 55 minutes, or until risen and deep golden brown (check after 40 minutes; if tart is browning too quickly, loosely cover with foil for the rest of the baking time).
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10.Allow to cool in pan to room temperature before slicing, as the frangipane will still be setting when taken out of the oven.
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11.Serve with yoghurt, creme fraiche or a scoop of vanilla ice cream.
Recipe Notes
The jam makes about 1.2kg. Leftover tart will keep in a container in the fridge for up to 5 days.
HOW TO TEST JAM
To test if jam is set without a sugar thermometer, place a small plate in the freezer when you start to cook the fruit. Drop 1 tsp jam on the cold plate and return plate to freezer for 2 minutes. Pass your finger through the jam; if it wrinkles and doesn’t run, it’s ready to bottle.
HOW TO STERILISE JARS
The best way to sterilise your jars is by running them, and any rubber seals and lids, through the hottest cycle in your dishwasher. Otherwise, wash in very hot soapy water, rinse under very hot tap water and then place jars (no lids or seals) directly on shelves in a preheated 110°C/90°C fan-forced oven until completely dried. Allow seals and lids to dry on a clean towel in direct sunlight, turning a few times until completely dry.
HOW TO FILL JARS
Fill sterilised jar up to the rim. Make sure to wipe the jar if there are any spills on the rim (this could prevent the lid from sealing). Close lid tightly and stand in a cool place until cooled.
HOW TO STORE JARS
Store jam jars in a dry, cool and dark place for up to 3 months. Once opened, store in the fridge for up to 2 months.
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