Today I’m sharing the recipe for a low FODMAP and gluten free rhubarb and ginger tart! It has a buttery gluten free pastry base and a fudgy ginger-studded frangipane filling, topped with chunks of sharp rhubarb. It’s decadent and sweet and has been universally loved by everyone I’ve fed it to – even the rhubarb sceptics – so I hope you love it too.
Gluten free rhubarb and ginger tart recipe notes:
For the pastry:
200g gluten-free plain flour (I always use FREEE)
1/4 teaspoon salt
1 teaspoon xanthan gum
100g butter, cold from the fridge and cut into cubes
1 tablespoon caster sugar
1 large egg
15ml lactose free or dairy free milk
For the frangipane filling:
100g unsalted butter, softened
100g golden caster sugar
1 large egg
125g ground almonds
75g gluten-free plain flour
2 balls stem ginger, finely chopped, plus a few tablespoons of syrup from the jar
roughly 300g rhubarb, chopped into batons
Gluten free pastry really benefits from resting – the flour absorbs some of the liquid making the texture better and the pastry so much easier to roll out – so start the it the day before (or at least 5-6 hours). To make the pastry, sift the flour and salt into a bowl with the xanthan gum. Add the butter to the flour mixture and rub in with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, use a food processor and pulse the ingredients to reach this stage (I find this so much easier as I have hot hands!) Stir in the sugar. If you’re using a food processor, tip the ingredients out into a large bowl at this stage.
Whisk the egg and milk together and stir the liquid into the flour mixture, little by little, distributing as quickly as possible with a cutlery knife. You might not need all of the liquid, so see how you go. Use the flat of the knife to bring the dough together, then pull the pastry together with your hands, tip out onto cling film and shape into a disc, touching the dough as little as possible, but making sure the dough is cohesive and there are no cracks. Wrap tightly and chill in the fridge overnight.
When you’re ready to make the tart, preheat your oven to 200C/180C fan/gas 6 and have ready a 23cm round fluted tart tin. Roll out your pastry onto a clean, floured surface, to the thickness of a pound coin. Using your rolling pin, lift up the pastry and place it over the tart tin, pushing the pastry into the edges and using your rolling pin once again to push over and trim off the edges. Prick the base of the pastry all over with a fork and place in the fridge for 20 minutes to firm up.
Line the pastry with scrunched and un-scrunched greaseproof paper and fill with baking beans. Blind bake the pastry for 15 minutes. Remove the paper and baking beans and bake the tart case for another 5-10 minutes, or until the pastry is golden, sandy to the touch and no grey patches remain. Turn the oven down to 160C fan and allow the tart case to cool slightly.
Next, make the frangipane. Using a hand held electric whisk or stand mixer, cream together the butter and sugar until light and fluffy. Add the egg and beat until combined, then fold through the ground almonds, plain flour and chopped ginger.
Spread the frangipane mixture into the tart case and push the chopped rhubarb into the batter. I made a sort-of checkerboard pattern but you can do what you like! Bake the tart for about 50 minutes, or until puffed up and golden. Carefully brush some of the ginger syrup over the tart and serve.