Rhubarb Berry Meringue Tart
Rhubarb is finally at the market! So what better way to enjoy this beautifully tart vegetable? It pairs perfectly with strawberries or apples but I had a ton of berries in the fridge and thought they would be perfect. Topped with the crispy light meringue….Yum! Happy springtime!
Sweet Tart Dough
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Ingredients
- 1 ½ cup all-purpose flour
- ½ cup powdered sugar
- ¼ tsp. salt
- 9 tbsp. cold unsalted butter, cubed
- 1 egg, lightly beaten
Directions
In the bowl of a food processor with metal blade attachment pulse together the flour, powdered sugar and salt to combine. Add the butter and pulse until the butter is the size of peas. Slowly add the egg and pulse until mixture comes together into a ball. Shape into a disc and wrap in plastic and chill for 2 hours.
Let the dough sit at room temp for a few minutes. Roll out into tart or pie pan. Chill until ready to bake.
Filling
Ingredients
- ¾ cup granulated sugar
- ¼ cup flour
- ½ tsp. fresh ginger, minced
- Zest of one orange
- 1 ½ cup strawberries, sliced
- 1 ½ cup rhubarb, chopped
- 1 pint raspberries
- 1 tsp. ground cinnamon
Directions
Preheat oven to 400 degrees F.
In medium sauce pan, toss all the ingredients together until all fruit is evenly coated. Place over medium heat and cook stirring frequently, until sugar is dissolved, mixture is moistened and fruit is softened. About 5 minutes. Pour into tart shell. Place onto sheet pan and cover edges with tin foil. Bake about 35-40 minutes until dough is golden and filling center is firm and set. Let cool completely.
Meringue
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Ingredients
- 2 egg whites, room temperature
- Pinch of salt
- ¼ cup granulated sugar
Directions
In a bowl of a stand mixer fitted with whisk attachment, beat the egg whites until foamy. Slowly add the sugar and salt and keep machine running until stiff shiny peaks form. Spread on top of tart.
To brown the meringue use a hand-held torch or under oven broiler. (Watch carefully) Serve immediately. Store in the fridge.
