Go Back

Strawberry & Rhubarb Meringue Tart

A buttery pate sucree pastry base, filled with a strawberry rhubarb mixture that becomes jammy in the oven, all topped with a torched Italian meringue. The perfect Spring dessert!
Prep Time40 mins
Cook Time1 hr 10 mins
chill time1 hr 20 mins
Total Time3 hrs 10 mins
Servings: 9 -inch tart
Author: Vicki @ Passionate Baker

Ingredients

for the pate sucree/pastry

  • 112.5 g salted butter, soft
  • 50 g icing sugar, sifted
  • 1/4 lemon , zested
  • 30 g egg yolks
  • 175 g plain flour

for the filling

  • 150 g caster sugar
  • 35 g plain flour
  • 1/4 tsp ground ginger
  • zest of one orange
  • juice of 1/2 an orange
  • 200 g strawberries, hulled and quartered
  • 200 g rhubarb, chopped into small chunks

for the meringue

  • 90 g egg whites
  • 180 g caster sugar
  • 40 mls water

Instructions

for the pate sucree/pastry

  • In a bowl with an electric whisk – or a stand mixer – cream together the butter, sugar, lemon zest until fluffy, about 1-2-minutes.
  • Add the egg yolks into the batter and beat to combine fully. Add the flour & beat until a dough forms. Use your hands to form it into a disc shape, squeezing any loose crumbs together, and wrap it tightly in a layer of cling film. Leave to chill in the fridge for at least 20-minutes.
  • Lightly grease a 9-inch tart tin with butter and set aside. Preheat the oven to 180°C.
  • Once chilled, roll the dough out on a lightly floured surface, to about 4mm thick, turning the pastry often. Line your prepared tin with the pastry, trimming off any excess, and pop in the freezer for 15-minutes or until very cold.
  • Cover the frozen pastry with a layer of baking parchment, fill with baking beans/rice/etc, and blind bake in the preheated oven for 15/20-minutes, or until you see the edges of the tart shell go lightly golden in colour. Remove the parchment paper + baking beans and return the tart shell to the oven for a further 5-minutes, or until the base of the tart is starting to colour. Leave to cool completely.

for the filling

  • Preheat the oven to 180°C.
  • Add all of the ingredients to a large saucepan set over a medium heat and stir to combine. Simmer the mixture, stirring frequently, and cook until the sugar has dissolved and the fruit softens down, about 7-minutes.
  • Pour into the par-baked shell and bake in the preheated oven for 30-minutes, or until the filling is bubbling and the dough is deeply golden. Leave to cool completely in the tin.

for the meringue

  • Place the egg whites in the base of your stand-mixer with the whisk attachment. Do not whip, but have ready.
  • In a medium pot, combine the sugar and water, stirring gently with a wooden spoon until evenly mixed. Place over a medium heat, continue to stir gently, and monitor the temperature of the mix with a kitchen thermometer.
  • When the sugar mixture reaches 110°C, turn the stand-mixer to a low-med speed & begin whipping the egg whites. When the sugar reaches 118-119°C, remove from the heat.
  • Ensuring the egg white mixture is frothy & slightly voluminous, slowly begin to pour the hot sugar mixture down the side of the bowl and into the egg whites, all while the mixture is going at medium speed.
  • Turn the mixer to med-high speed & whisk together until the mixture is cool, stiff & very shiny – about 7-minutes. It is finished when you remove the whisk & a stiff peak forms.

to assemble

  • Dollop the meringue on top of the tart and spread it around with an offset spatula or spoon.
  • Using a kitchen blowtorch, lightly brown the meringue until scorched all over. Enjoy in large slices!