6/29/2016

Rhubarb Meringue Tartlets

    I love rhubarb, and decided to make something different with it for my friends when they came for tea. I've recently bought a new 12 hole fluted tartlet tin, so decided to use this and to top the tartlets with meringue. I have a recipe with fruit, which has a creamy almond filling, so this would make them a bit different.

    250g shortcrust pastry [your own recipe or bought]
    400g rhubarb
    80g caster sugar
    125g ground almonds
    80g soft butter
    125g caster sugar
    2 eggs beaten
    For the meringue
    3 egg whites
    75g caster sugar
Preheat oven 180C
Peel the rhubarb and cut into pieces. Put it into a bowl covered with the 80g caster sugar and leave for an hour.
Roll the pastry out thinly and line the tartlet tin. Using baking beans, bake blind for 10 mins. Take the beans out and cook for a further 5 min.

Remove the pastry cases from the tin and put on a wire rack to cool.

Beat the butter with the caster sugar; add the eggs then the ground almonds and beat well to mix.

Share the almond cream between the pastry cases then put some rhubarb on each.

Bake for 20 mins then cool on a wire rack.

Lower the oven temperature to 120C

Using an electric beater, whisk half the egg whites and the caster sugar till stiff then add the rest of the sugar.

Pipe rosettes of the meringue onto the tartlets, or just spoon it on.

Bake for 15 mins till golden on top.



I'm very pleased with these; have been practising with my new piping bag and nozzles given to me by my daughter. I think she was ashamed of my old tatty cloth piping bag!
Nice crunchy pastry, creamy filling, soft rhubarb and sweet meringue - what's not to like?

1 comment:

Phil in the Kitchen said...

Very pretty and, I'm sure, very tasty too. That new piping bag seems to suit you very well.