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Rhubarb & Rose Meringue Tart

Here's how you make Rhubarb & Rose Meringue Tart
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  • Servings: 10-12
  • Prep: 45m
  • Cook: 1.5h
    • The following recipe serves 10-12 people.

Ingredients

The ingredients are:
  • 1 cup walnuts or 3/4 cup almonds (120 grams)
  • 1 tablespoons brown sugar
  • 7 ounces rose jam (200 g) (apricot jam may be used instead)
  • 7 ounces rhubarb, rinsed and cut into 1 inch lengths (about 400 grams of rhubarb cut into 2.5 cm lengths)
  • 1 teaspoon rosewater
  • Rose petals to serve, optional
  • Pastry
  • 1 1/4 cups flour (150 g)
  • 1/2 teaspoon baking powder
  • 1 1/2 cups almonds, ground (150 g)
  • 2/3 cup coconut oil (150 g) melted (butter can be substituted for the coconut oil)
  • 2 1/2 tablespoons sugar
  • Pinch salt
  • 4 tablespoons aquafaba, whisked to soft peaks (1 egg white may be substituted)
  • Crumble Topping
  • 1 tablespoon flour
  • 1 tablespoons brown sugar
  • 1 tablespoon almonds, ground
  • 1 tablespoon coconut oil
  • Meringue
  • 3 tablespoons aquafaba (or 2 egg whites)
  • 1 1/4 cups superfine sugar (220 g)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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