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Gordon Ramsay Rhubarb Tart

Gordon Ramsay Rhubarb Tart recipe
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Gordon Ramsay’s rhubarb tart is a baked dessert featuring fresh rhubarb arranged on a flaky tart crust, often with a frangipane (almond cream) or custard layer underneath. The tart strikes a balance between the natural sharpness of rhubarb and the sweetness of the pastry and filling, finished with a glaze or dusting of sugar.

Ingredients

For the tart crust:

  • 1¼ cups (160g) all-purpose flour

  • ½ cup (115g) unsalted butter, cold and cubed

  • ¼ cup (30g) powdered sugar

  • 1 egg yolk

  • 1–2 tablespoons cold water

For the filling (frangipane-style):

  • ½ cup (100g) unsalted butter, softened

  • ½ cup (100g) granulated sugar

  • 1 large egg

  • ½ teaspoon vanilla extract

  • ½ cup (50g) ground almonds (almond flour)

  • 1 tablespoon all-purpose flour

For the rhubarb topping:

  • 300g fresh rhubarb, cut into even batons or thin slices

  • 2 tablespoons granulated sugar

  • 1 tablespoon orange juice or lemon juice

Optional glaze:

  • 2 tablespoons apricot jam, warmed and strained

Instructions

  • Make the pastry: In a bowl, mix flour and powdered sugar. Rub in the cold butter until the mixture resembles breadcrumbs. Add egg yolk and 1 tablespoon cold water, mixing until a dough forms. Wrap and chill for 30 minutes.

  • Roll and blind bake the crust: Preheat oven to 180°C (350°F). Roll out the chilled dough on a floured surface and line a 9-inch tart tin. Prick the base with a fork. Chill for 10 more minutes, then line with parchment and fill with baking weights. Bake for 15 minutes, remove weights, and bake another 5–7 minutes until lightly golden. Cool completely.

  • Prepare the filling: Beat butter and sugar until light. Add the egg and vanilla, mixing until smooth. Fold in ground almonds and flour until combined.

  • Fill and arrange: Spread the frangipane mixture evenly in the cooled tart shell. Arrange the rhubarb on top in a decorative pattern. Sprinkle with sugar and drizzle orange or lemon juice over the rhubarb.

  • Bake the tart: Bake at 180°C (350°F) for 30–35 minutes or until the filling is set and the rhubarb is soft and caramelized at the edges.

  • Glaze and cool: Brush the rhubarb with warmed apricot jam while the tart is still warm. Let cool in the tin before serving.

Find it online: https://gordonramsayeats.com/gordon-ramsay-rhubarb-tart/