RhubarbTart with Meringue
Ingredients
- For the pastry
- 200 grams Pastry flour
- 1 Tbsp Vanilla sugar
- 1 egg yolk
- 1 pinch salt
- 125 grams cold butter
- softened butter (for the pan)
- dried Legume (for blind baking)
- For the topping
- 800 grams Rhubarb
- 1 lemon (juiced)
- 1 Vanilla bean (slit)
- 300 grams jam sugar (2: 1)
- 40 grams ground almonds
- For the meringue topping
- 3 egg whites
- 120 grams powdered sugar
- 1 tsp grated Lemon peel
Preparation steps
For the pastry: combine all ingredients and quickly knead to a smooth dough. If necessary, add a little cold water or flour. Shape into a ball and wrap in plastic wrap, refrigerate for 1 hour.
Butter tart pan.
Roll out pastry and line tart pan with it, making an edge all around. Cover with parchment paper and weigh down with legumes. Bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes. Remove legumes and paper and bake for 15 minutes more or until golden brown.
For the topping: rinse rhubarb and cut into 2-3 cm (approximately 1 inch) pieces. Place into a saucepan with lemon juice, vanilla and sugar. Bring to a boil, stirring, and simmer for about 5 minutes. Remove from heat.
For the meringue: beat egg whites until stiff and add powdered sugar slowly, beating constantly.
Remove tart from the oven.
Sprinkle tart with almonds and spread with rhubarb mixture. Spread meringue on top and make a wave pattern. Bake under a hot broiler for about 5 minutes or until golden brown,watching carefully. Remove from oven and cool. Serve.
