Orange flour

Rhubarb and Ginger Bakewell Tartlets

I have attempted to rival Mr. Kipling’s delicious cherry Bakewells with my rhubarb and ginger version. Fun fact: rhubarb is a vegetable – who would have thought it!


shortcrust pastry:
85g butter
170g plain flour
7tsp cold water
1tsp sugar

110g butter
110g caster sugar
2 eggs
110g ground almonds

15g plain flour
1tsp almond extract
2-3tsp ground ginger
rhubarb jam

to decorate:
icing sugar
pink food colouring


(preheat oven to 200*c and get yourself a cupcake tray – no need to grease)

for the pastry:
– with the tips of your fingers, rub together the butter, flour and sugar
– add the water and bring the mixture together to form a dough
– roll out to a couple of mm thick and use a pastry cutter to cut circles of the pastry and carefully press into your cupcake tray
– place in the fridge while you prepare your frangipane filling

for the frangipane:
– combine with sugar and butter, the add the eggs one at a time
– fold in the almonds, then add the almond extract and ginger

– spoon 1tsp jam into each pastry cup and top with 1-2tsp of frangipane
– bake in the oven for 15-20 mins until the pastry is beginning to golden and the frangipane is risen
– while the Bakewells cool, prepare 1 bowl white icing and one of pink (icing sugar + water) – make sure the icing is quite thick so that it doesn’t run off your tarts!
– when cool, spread 1tsp white icing onto each bakewell, then using a piping bag
– pipe on 4 lines of pink icing and then drag the tip of a sharp knife across the lines to create the pattern

*ice each tart one at a time as you need the white icing to bed wet when creating the pink pattern


2 comments on “Rhubarb and Ginger Bakewell Tartlets

  1. plain janes food channel
    February 14, 2013

    These look like a “perfect mouthfull” !!! will be making these soon. 🙂

    • SAFbakes
      February 15, 2013

      Thanks! I will definitely have to give your carrot and orange soup a try – looks delicious!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


This entry was posted on February 14, 2013 by in Baking, British, Pastry and tagged , , , , , .
%d bloggers like this: