Bakewell tart with rhubarb recipe

Nutritional Benefits of Bakewell Tart with Rhubarb Recipe

The Bakewell tart with rhubarb recipe is not only delicious but also packed with various nutritional benefits. Here are some of the key benefits:

  1. High in Fiber: Rhubarb is a great source of dietary fiber, which aids in digestion and helps maintain a healthy weight.
  2. Vitamin C: Rhubarb is rich in vitamin C, which boosts the immune system and promotes healthy skin.
  3. Antioxidants: Both rhubarb and almonds (used in the tart) are rich in antioxidants, which protect the body against harmful free radicals.
  4. Healthy Fats: Almonds used in the recipe provide healthy fats, including monounsaturated fats, which are beneficial for heart health.
  5. Calcium: Rhubarb contains a good amount of calcium, contributing to strong bones and teeth.

Ingredients for Bakewell Tart with Rhubarb

  1. For the pastry:
    • 1 1/2 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 1/2 cup unsalted butter, cold and cubed
    • 1 egg yolk
    • 2-3 tablespoons cold water
  2. For the filling:
    • 2 cups rhubarb, chopped
    • 1/2 cup granulated sugar
    • 1/4 cup almond meal
    • 1/4 teaspoon almond extract
    • 1 egg
    • 1/4 cup unsalted butter, melted
  3. For the topping:
    • 1/4 cup sliced almonds
    • 1 tablespoon powdered sugar

Processing Steps for Bakewell Tart with Rhubarb

  1. Prepare the pastry:
    1. In a food processor, combine flour and sugar. Add cold cubed butter and pulse until the mixture resembles breadcrumbs.
    2. Add the egg yolk and cold water, and pulse until the dough comes together.
    3. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
  2. Preheat the oven:
    1. Preheat the oven to 350°F (180°C).
  3. Prepare the filling:
    1. In a saucepan, combine rhubarb and sugar. Cook over medium heat until the rhubarb softens.
    2. In a separate bowl, mix almond meal, almond extract, egg, and melted butter.
    3. Spread the rhubarb mixture over the pastry base and pour the almond mixture on top.
  4. Bake the tart:
    1. Sprinkle sliced almonds over the top and bake for 30-35 minutes, or until the tart is golden and set.

Tips and Recommendations for Serving and Preparing

When serving and preparing the Bakewell tart with rhubarb, consider the following tips:

  • Decorate: Dust the baked tart with powdered sugar for an attractive presentation.
  • Serve with a dollop of whipped cream: The tart pairs well with a dollop of lightly sweetened whipped cream.
  • Chill before serving: For the best taste and texture, allow the tart to cool and set in the refrigerator before serving.
  • Store leftovers: If there are any leftovers, store the tart in an airtight container in the refrigerator for up to 3 days.

Shopping List:

  1. All-purpose flour
  2. Granulated sugar
  3. Unsalted butter
  4. Egg yolk
  5. Cold water
  6. Rhubarb
  7. Almond meal
  8. Almond extract
  9. Egg
  10. Sliced almonds
  11. Powdered sugar
  12. Whipped cream (optional)

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