Rhubarb Tart with Meringue
A tart featuring fresh rhubarb topped with airy meringue, a delightful recipe from the Tarte category. Try this and more recipes from Spoonsparrow!
Ingredients
- 200 g Flour
- 1 Tbsp vanilla sugar
- 1 egg yolk
- a pinch salt
- 125 g cold butter
- soft butter (for greasing the pan)
- dried legumes (for blind baking)
- 800 g rhubarb
- 1 lemon (juice)
- 1 vanilla pod (melted)
- 300 g gelatin sugar (2:1)
- 40 g ground almonds
- 3 egg whites
- 120 g powdered sugar
- 1 tsp grated lemon zest
Instructions
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1.
Knead the dough ingredients with cold butter into a smooth dough. Add a little cold water or flour if needed. Shape into a ball, wrap in cling film and chill for about 1 hour.
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2.
Preheat the oven to 200°C fan. Grease the tart tin with butter.
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3.
Roll out the dough and place it in the greased tin, lifting up the edges. Line with parchment paper and sprinkle dried legumes on top. Blind bake for about 10 minutes. Remove the legumes and paper, then bake the base another 15 minutes until golden brown.
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4.
Wash, trim, and cut the rhubarb into 2–3 cm pieces. In a pot combine with lemon juice, vanilla melt, and gelatin sugar; bring to a boil while stirring occasionally. Simmer for about 5 minutes, then remove from heat.
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5.
Beat the egg whites until stiff peaks form, gradually adding powdered sugar.
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6.
Take the base out of the oven and switch to grill mode.
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7.
Sprinkle ground almonds over the base, fill with rhubarb, top with meringue, and spread in a wave pattern. Grill for about 5 minutes until golden brown tips appear. Cool and serve cut into pieces.
