Rhubarb & Rose Meringue Tart

22
Ingredients

45m
Prep Time

1.5h
Cook Time

2h 15m
Ready In

Recipe: #44359

March 23, 2025

Categories: Desserts, Cakes, Walnut, Rhubarb Eastern European, Oven Bake, more

recipe by:
ellie

"Aquafaba is chickpea water (using a drained can of chickpeas or boiling chickpeas and using the water) -- this can also be replaced by using 3 egg whites (one for pastry and 2 for the meringue). Rose jam can be substituted with apricot jam. Recipe source: Amber & Rye cookbook."

Original is 10-12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (132.7 g)
Calories 439
Total Fat - 21.9 g
Saturated Fat - 7.1 g
Cholesterol - 13.4 mg
Sodium - 270.2 mg
Total Carbohydrate - 54.2 g
Dietary Fiber - 4 g
Sugars - 28.9 g
Protein - 10.4 g
Calcium - 83.4 mg
Iron - 2.2 mg
Vitamin C - 5.1 mg
Thiamin - 0.1 mg

Step 1

To make the pastry: In a bowl add the first 5 ingredients (1 1/4 cups flour - pinch of salt), rubbing with your fingers until mixture resembles breadcrumbs. Add the aquafaba (or 1 egg white) and using your hands bring the dough together; kneading until soft and smooth and then shape dough into a ball and wrap in plastic wrap and chill in the refrigerator for 20 minutes.

Step 2

Preheat oven to 350 degrees F (180 degrees C).

Step 3

Lightly oil 12 X 8 inch baking sheet (30 cm x 20 cm)

Step 4

On a floured surface roll out dough into a rectangle about the same size as baking sheet. Place dough on the baking sheet, pressing it out evenly. Using a fork prick pastry all over and then bake it for 15 minutes or until lightly golden brown.

Step 5

Meanwhile in a frying pan over medium heat, toast the nuts and sugar together, stirring oven until they begin to caramelize. Set aside to cool.

Step 6

To make the topping, in a bowl place the topping ingredients (1 tablespoon flour - 1 tablespoon coconut oil), rubbing together with your fingers until they resemble breadcrumbs.

Step 7

Remove pastry from oven and set aside to cool.

Step 8

Turn oven temperature down to 315 degrees F (160 degrees C)

Step 9

To make the meringue whisk the aquafaba (or 2 egg whites) to soft peaks and then slowly add the sugar and keep whisking until you have a smooth and glossy meringue with stiff peaks (I think you can do this with an electric mixer)

Step 10

After the pastry has cooled for 15 minutes, spread it with jam.

Step 11

Place rhubarb in a bowl and toss with rosewater and the arrange the rhubarb decoratively on top of the jam. Place the caramelized nuts in the gaps between the rhubarb. Spoon the meringue over the top, spreading it out evenly and then sprinkle the topping over all.

Step 12

Bake for 1 1/4 hours or until the meringue is cooked and rhubarb is tender.

Step 13

Allow to cool completely in pan and as the tart is quite wet. It is easier to serve it directly from the pan. Just before serving scatter with rose petals, if desired.