Recipe: Rhubarb and Ginger Bakewell Tartlets

Rhubarb and Ginger Bakewell Tartlets

Rhubarb and Ginger Bakewell Tartlets

I have attempted to rival Mr. Kipling’s delicious cherry Bakewells with my rhubarb and ginger version.


For the shortcrust pastry:

85g butter

170g plain flour

7tsp cold water

1tsp sugar

For the frangipane:

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

Rhubarb and Ginger Bakewell Tartlets

Rhubarb and Ginger Bakewell Tartlets

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  1. Pingback: The End of Rhubarb Season | Dine&Discover

  2. Sooo pretty! I love Bakewell tarts!


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