Rhubarb Meringue Tart Recipe
This Rhubarb Meringue Tart recipe is good enough to surprise your family in a pleasant way. The goodness of Fruits makes Rhubarb Meringue Tart a healthy treat. I prepare this yum Rhubarb Meringue Tart as a Dessert every month or even more often. Try this Rhubarb Meringue Tart recipe and let me know what comes to your mind instantly after tasting it.
Ingredients
Pastry:
2 cups (300 g) all-purpose flour
3/4 cup plus 2 tablespoons (200 g) butter or margarine,cut in small pieces
1/2 cup (100g)isugar
1 egg
Filling:
2 lbs. (1 kg) rhubarb
Sugar
Meringue:
3 egg whites
3/4 cup (150 g) sugar
Directions
To make pastry, sift flour into a large bowl.
Using a pastry blender or 2 knives, cut in butter or margarine until evenly distributed and mixture resembles breadcrumbs.
With a fork, lightly mix in sugar and egg to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
To make filling, wash rhubarb and dry on paper towels.
Pull away thin outer skin from top downwards.
Cut fruit into 3-inch (7.5-cm) lengths.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to a rectangle about 10x8 inches (25x20 cm).
Carefully lift rectangle onto a baking sheet and pierce all over with a fork Arrange rhubarb pieces neatly on dough rectangle; sprinkle with a little sugar to taste.
Bake 30 minutes; cool slightly.
Do not turn off oven.
To make meringue, beat egg whites in a medium bowl until stiff.
Beat in a little sugar then fold in the rest.
Put meringue mixture into a pastry bag fitted with a fluted nozzle.
Pipe a diagonal lattice over top of tart.
Bake 10 minutes or until meringue is lightly browned.
Let cool slightly on baking sheet before cutting into even slices.
Cool completely on a rack.
Using a pastry blender or 2 knives, cut in butter or margarine until evenly distributed and mixture resembles breadcrumbs.
With a fork, lightly mix in sugar and egg to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
To make filling, wash rhubarb and dry on paper towels.
Pull away thin outer skin from top downwards.
Cut fruit into 3-inch (7.5-cm) lengths.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to a rectangle about 10x8 inches (25x20 cm).
Carefully lift rectangle onto a baking sheet and pierce all over with a fork Arrange rhubarb pieces neatly on dough rectangle; sprinkle with a little sugar to taste.
Bake 30 minutes; cool slightly.
Do not turn off oven.
To make meringue, beat egg whites in a medium bowl until stiff.
Beat in a little sugar then fold in the rest.
Put meringue mixture into a pastry bag fitted with a fluted nozzle.
Pipe a diagonal lattice over top of tart.
Bake 10 minutes or until meringue is lightly browned.
Let cool slightly on baking sheet before cutting into even slices.
Cool completely on a rack.
