Rhubarb tart with meringue

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4.7 6
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 7
  • 150 g Flour
  • 100 g Butter
  • 200 g Sugar
  • 750 g Rhubarb
  • 125 ml apple juice
  • 25 ml Grenadine syrup
  • 1 package Pudding powder "Vanilla Flavor"
  • 2 Protein (size M)
  • 1 pinch Salt
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Cling film
  • 7-10 Tbsp Disposable piping bag

Directions

  1. 1

    Put flour, butter in flakes, 50 g sugar and 1 tablespoon cold water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry. Wrap the dough in foil and chill for about 30 minutes.

  2. 2

    Wash, clean and cut the rhubarb into pieces. Bring rhubarb, apple juice, 50 g sugar and grenadine syrup to the boil and simmer for about 10 minutes. Mix the pudding powder with some water, stir into the rhubarb, bring to the boil again.

  3. 3

    Take it off the stove.

  4. 4

    Roll out the short pastry rectangularly (approx. 13 x 37 cm) on a floured work surface. Using a dough roller, place the dough in a greased, flour-sprinkled rectangular tart tin (11 x 35 cm; with lift-off base).

  5. 5

    Press the edges and remove any protruding edge of the dough. Prick the tart several times with a fork and pre-bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes.

  6. 6

    Spread the compote on the pre-baked short pastry and bake for approx. 40 minutes. In the meantime, beat the egg white and salt with the whisk of the hand mixer until stiff, adding 100 g sugar.

  7. 7

    Pour the beaten egg whites into a piping bag with a star-shaped spout and spread in tuffs on the rhubarb. Continue baking at the same temperature for about 10 minutes. Remove and let cool on a cake rack.

Nutrition Facts

KCAL
350 kcal
CARBS
53 g
FATS
12 g
PROTEINS
4 g