Another spring, another rhubarb recipe. Every March I see the little red shoots poking through the dead leaves and I get a bit excited knowing that winter is finally on its way out. It’s a sign of hope, and a promise of all the other fresh produce that’s to come.
I’ve celebrated with many great rhubarb recipes over the years— everything from coffee cake to crisps— but this year I went back to my favorite strawberry rhubarb pie, with a twist. I swapped out one pie dish for four little tart pans and ditched the top crust in favor of a pillow of toasted meringue.
And you know what? I may not go back to the pie. These strawberry rhubarb meringue tartlets have it all. They are the perfect combo of sweet and tart, they come in a cute little package, and the toasted meringue is such a great alternative to the traditional dollop of whipped cream or scoop of ice cream.
What seasonal ingredients are you most looking forward to this spring and summer?
- 1½ cup (188 grams) all-purpose flour
- ½ cup (57 grams) powdered sugar
- ¼ teaspoon salt
- 9 tablespoons (147 grams) cold unsalted butter, cubed
- 1 large egg, lightly beaten
- ¾ cup sugar
- ¼ cup flour
- ¼ teaspoon ground ginger
- Zest of 1 orange
- 1½ cup (200 grams) strawberries, sliced
- 1½ cup (175 grams) rhubarb, chopped into 1 inch pieces
- 2 egg whites
- ¼ cup sugar
- In the bowl of a food processor, pulse together the all-purpose flour, powdered sugar, and salt until combined. Add the butter and pulse in short bursts until the butter is the size of small peas. Slowly add the beaten egg and pulse until the mixture comes together into a ball. Shape into a disk, wrap in plastic wrap and chill for at least 2 hours.
- Let the dough sit at room temperature for a few minutes, then roll out to about ¼ inch thick on a lightly floured surface. Use a large round cutter or a knife to cut out circles of dough for each tart pan (I used 5 inch circles for my 4-inch tart pans).
- Grease tart pans with butter, then press the dough circles into each pan. Chill in the freezer until ready to bake.
- In a medium saucepan, toss all ingredients together in a bowl to coat the fruit. Place over medium heat and cook, stirring frequently, until sugar is dissolved and mixture is moistened and the strawberry and rhubarb start to soften.
- Divide filling between the 4 tart shells. Place on a sheet pan and bake at 400 degrees F until filling is bubbling and dough is golden, 15-20 minutes. Let cool completely, then remove tarts from their pans.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until foamy. Slowly add the sugar to the egg whites while continuing to mix. Beat to stiff peaks. Spread meringue onto the tops of each tartlet.
- Brown the meringue with a hand-held kitchen torch or under an oven broiler (watch it carefully). Serve immediately. Store any leftover tartlets in the fridge.
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