Tarte with meringue-rhubarb

I tasted a rhubarb meringue pie for the first time in Alsace, in the pretty village of Kaysersberg. I keep a very good memory. Of course, I hastened to do it again when I got home. A delight!
And then, who knows why, I didn’t publish the recipe. And since then, I hadn’t thought about this delicious tart again. Finally, until this spring, when I had a huge desire to eat one again. It’s really still good.


Tarte with meringue-rhubarb:

Rhubarb:

750g rhubarb
50g brown sugar

Peel the rhubarb and cut it into small chunks.
Put it in a bowl with the sugar and leave to rest for 1 hour.

Pastry:

250g of flour
125g butter
50ml water
1 egg yolk
35g icing sugar

I use my Thermomix, but you can also make it with another robot or by hand.
Put the flour and the butter in the robot and knead until you have a “sand”.
Add water and egg yolk and mix until smooth. Most often is “possiblyadd a splash of water.

Place the dough on a floured work surface and roll it out.
Fill a circle of 26 x 3.5 cm.
Refrigerate for at least 1 hour.

Trim:

1 egg
2 yolks
75g brown sugar
1 tbsp cornstarch
20 cl of full liquid cream

Preheat the oven to 200°C.

Whisk whole egg and yolks.
Add the sugar. Whisk.
Add the cornstarch. Whisk.
Add the cream. To mix together.

Take the dough out of the fridge.

Drain the rhubarb and scatter it over the dough.
Pour the filling over it.

Bake for 30 minutes.

Meringue:

3 egg whites
150g sugar
1 small tsp white vinegar
1 tsp cornstarch

While cooking, prepare the meringue.
Whisk the whites.
When the whip begins to leave traces, add the sugar spoon by spoon.

Add the vinegar, then the cornflour. Whisk.

Remove the tart from the oven and lower the temperature to 130°C.

Remove the circle and spread the meringue on the pie,
Continue cooking for 30/35 minutes.

Enjoy this pie cold.
Keep refridgerated.



To finish: the pie that I tasted in Alsace had a huge layer of meringue. You can easily make a larger one with 4 or 5 or even 6 blanks.


The meringue cooked in this way is crisp on the top and soft on the inside. By increasing the cooking time, we will have a meringue that is more cooked and therefore more crispy.


This pie will be perfect for 10 people.

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