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?

Comments

Phil in the Kitchen said…
Very pretty and, I'm sure, very tasty too. That new piping bag seems to suit you very well.
1/7/16 3:44 pm
Post a Comment

Popular posts from this blog

Aberffraw cakes

-
Image
These were mentioned recently on the GBBO, so I thought I'd find out more about them. They're made on the Isle of Anglesey and are a traditional biscuit really, not a cake. They're served sprinkled with sugar and even with cream and jam, like a scone. The bit I liked was that a scallop shell is pressed into the top to give it a shell-like pattern. Nowadays, a lot of the Aberffraw cakes have the pattern put on with a knife. I have a bag of scallop shells, brought back from France so I used a genuine one to make my pattern. The recipe is a 3.2.1  - quite common for biscuits. This means 3 parts flour to 2 parts fat to 1 part sugar. 175g flour 110g butter 55g caster sugar a little milk more caster sugar for sprinkling over Preheat oven 190C/gas5. Grease a baking sheet. I used a processor to make my dough. Put flour and sugar in a bowl and rub in the butter. Bind together with a litle milk to make a soft dough. Roll out and cut out circles. I used a 7cm cutter an...
Read more

Carrot Cake Muffins

-
Image
 I’m a great muffin fan and have adapted my basic recipe, given to me by an American friend, many times. This is my latest idea. I made the muffins and was asked by a friend if I could make some for a party with the icing you usually get on a carrot cake.  280g plain flour, 1 tbsps baking powder, 1 tspn mixed spice, pinch salt, 115g soft dark brown sugar, 200g grated carrot, 50g chopped pecans or walnuts, 50g sultanas, 2 eggs, 175ml milk, 6 tbsps sunflower oil Optional: icing - 75g soft cream cheese, 49g butter and 35g icing sugar, sprigs of orange zest Preheat oven 200C/gas6. Grease a muffin tin or use muffin cases. Sift together the flour, baking powder and spice. Add carrots, sugar walnuts and sultanas and stir together. In a jug add the milk, oil and beaten eggs. Mix well. Make a well in flour mix and add milk mixture. Stir gently till just mixed. Don’t over mix or muffins will be heavy. Soon into the muffin tin - I use an ice cream scoop. Bake for 20 mins till risen. Cool...
Read more

Bakewell Pudding (or maybe not!)

-
Image
  I recently picked up a book in a local charity shop about 'Food of the British Isles'.It's a compilation of recipes from restaurants and cooks. I was especially interested in the Cake Section, as I've been wanting to try some of the more unusual British cake and pudding recipes for some time. This one isn't very unusual, but thought I'd try it as it's called a Bakewell Pudding and not a Tart. In the book, the writer says says that a Pudding is made with puff pastry and the Tart with shortcrust. Is it that simple? I bet a lot of local people would disagree with this definition! The writer made her puff pastry from scratch, but I bought mine, butter of course! For the Pudding you need : 500g butter puff pastry, 3 tbspn raspberry jam, 150g butter, 150g caster sugar, 3 eggs plus a yolk, beaten, 150g ground almonds, zest of a lemon,2 tspn almond extract, 1 tbspn flaked almonds and some icing sugar to dust the top. Preheat oven 190C/gas5        ...
Read more