Rhubarb Tart with Meringue
- For the dough
- 200 grams
- 1 tablespoon
- 1 pinch
- 125 grams
softened Butter (for greasing)
Legumes (for blind baking)
- For the filling
- 500 grams
Vanilla bean (split lengthwise and seeds scraped out)
- 200 grams
- 40 grams
- For the meringue topping
- 120 grams
- 1 teaspoon
grated Lemon peel
For the dough: Combine flour, vanilla sugar, egg yolk, salt and chopped cold butter and knead until smooth. Form a ball, cover with plastic wrap and chill for about 1 hour.
Preheat the oven to 200°C (approximately 400°F) convection. Grease a tart pan with butter.
Roll out the dough and use to line the prepared pan. Line with parchment paper and fill with dried beans. Blind bake for about 10 minutes. Remove the beans and the paper and bake for another 15 minutes, until golden brown.
For the filling: Rinse the rhubarb, trim and cut into 2-3 cm (approximately 1 inch) pieces. Bring to a boil, stirring occasionally, with lemon juice, vanilla bean seeds and sugar. Cook for about 5 minutes then remove from the heat.
For the meringue topping: Whip the egg whites until stiff, sprinkling in the sugar and lemon zest.
Remove the tart from the oven. Turn on the broiler.
Sprinkle the tart base with almonds and fill with rhubarb filling. Cover with the meringue and broil for 5-10 minutes, until golden brown. Let cool and serve cut into pieces.