Rhubarb Meringue Tart
Right now I’m enjoying a new-found web site called 101 Cookbooks.
The premise this site was built on is best summed up in two sentences: When you own over 100 cookbooks, it is time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time.
I can relate as I have been guilty of collecting and reading my cookbooks as though they were thought provoking, Pulitzer prize novels. I’ve used my books as kitchen decoration and even came up with a chilli pepper theme because of the beautiful pepper photographs inspiring me to go a little overboard. I may or may not have had an artist paint chili peppers around my window and fireplace.
101 Cookbooks chooses a book per month and encourages their readers to cook, and share their thoughts on recipes in the book.
March is Breakfast, Lunch, Tea: The many little meals of Rose Bakery and I’ve chosen Rhubarb Meringue Tart. I’d like to say I chose this dessert based on it’s ingredients but….I didn’t. I don’t particularly care for rhubarb and I’ve never made meringue before or cared for it to be honest. Truth be told, I fell in love with the way it looked. I’m such a sucker for food photography….if it looks good then it must taste good right? Well not always but this time…..it did.
When I get home, I’m going to have a dinner party just so I can show off with this desert. Everyone will be in awe of not only my hot new shoes but the prettiest dessert they’ve ever seen. I don’t have a picture of the original tart and mine is clearly amateurish but I was thrilled with my first meringue and now have a hundred ideas in my head for future recipes.
Rhubarb Meringue Tart
3 sheets of puff pastry
2/3 cups caster sugar
grated zest of 1 orange
6 egg whites
3 cups of caster sugar
1 tsp vanilla
1 tsp vinegar
1 tsp cream of tartar
Preheat the oven to 350F. The recipe uses home-made pastry but I’ve yet to attempt it and until I get back to chilly Canada, pastry would be a complete disaster in this heat. I used 3 sheets of store-bought puff pastry and put them together to roll out large enough to fit my pan. Place the pastry in the baking tin and prick the dough all over with a fork. Cover the crust with tinfoil and place dried beans on top and then refrigerate.
In the meantime, place the rhubarb, sugar and zest in a baking pan and cover. Let this mixture bake for about 20 minutes or until fruit is soft. Mash and let cool.
Turn up the heat in the oven to 400F and bake the chilled pastry for 15 minutes.
Meanwhile prepare your meringue by whipping egg whites until soft peaks form and then begin adding sugar very slowly. Once the meringue is glossy and very thick, fold in vanilla, vinegar and cream of tartar.
Remove pastry from the oven along with the tinfoil and beans. Pour in the rhubarb mixture.
fill a piping bag with the meringue with a plain 1 cm nozzle (I used a large ziploc bag).
I then put the oven down to 325F and baked the tart for 15-20 minutes but my oven is temperamental so it was a bit overcooked. Remove the tart before the meringue starts looking even lightly brown.
Is that not gorgeous? 7 minutes less in the oven and I could have prevented the cracks.
Oh and did I mention? This was my first time making meringue?
The meringue was crispy on the outside, marshmellowy on the inside and went perfectly with the tart rhubarb. This is definitely a special occasion treat with copious amounts of sugar but one that I would make again to wow the crowds.
What word’s spelling always messes you up? Mine is dessert/desert. I hate that word.