Strawberry Rhubarb Meringue Tartlets

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.

Strawberry Rhubarb Meringue Tartlets

Strawberry Rhubarb Meringue Tartlets

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?

Strawberry Rhubarb Meringue Tartlets

Baking with Rhubarb

I’m fortunate to have several rhubarb plants in my backyard that produce stalks from mid April to September. I’ve found that most well-stocked grocery stores and farmer’s markets sell fresh rhubarb in early spring. One thing to keep in mind is that the flavor of rhubarb changes over the course of the season. Stalks picked later in the season are more tart than those earlier in the season, and the amount of sugar in recipes will need to be adjusted accordingly.

Strawberry Rhubarb Meringue Tartlets

Strawberry Rhubarb Meringue Tartlets

Yield: 4 4-inch mini tarts

Strawberry Rhubarb Meringue Tartlets

A fun twist on classic strawberry rhubarb pie, with a beautiful presentation. Perfect for spring!

Ingredients

    For the sweet tart dough:
  • 1 1/2 cup (188 grams) all-purpose flour
  • 1/2 cup (57 grams) powdered sugar
  • 1/4 teaspoon salt
  • 9 tablespoons (147 grams) cold unsalted butter, cubed
  • 1 large egg, lightly beaten
  • For the filling:
  • 3/4 cup sugar
  • 1/4 cup flour
  • 1/4 teaspoon ground ginger
  • Zest of 1 orange
  • 1 1/2 cup (200 grams) strawberries, sliced
  • 1 1/2 cup (175 grams) rhubarb, chopped into 1 inch pieces
  • For the meringue:
  • 2 egg whites
  • 1/4 cup sugar

Instructions

    To make the tart dough:
  1. 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.
  2. Let the dough sit at room temperature for a few minutes, then roll out to about 1/4 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).
  3. Grease tart pans with butter, then press the dough circles into each pan. Chill in the freezer until ready to bake.
  4. To make the filling:
  5. 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.
  6. 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.
  7. To make the meringue:
  8. 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.
  9. 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.

Note: This recipe can be baked as one 8 or 9-inch tart. Follow instructions as given, substituting one tart pan for 4. Increase baking time to 35-40 minutes.

http://www.completelydelicious.com/2013/05/strawberry-rhubarb-meringue-tartlets.html

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20 Responses to Strawberry Rhubarb Meringue Tartlets

  1. This is such a lovely rhubarb recipe. I have seen so many different kinds of uses for rhubarb but this has to be my favourite. Such a fresh take on the lemon meringue pie or tart. I actually prefer the tartness in this kind of dessert because everything else is quite sweet.

  2. I’m on my way over to harvest. I’ve never actually made anything with rhubarb. What a great excuse to change my erroneous ways!

  3. I look forward to spring rhubarb every year too. What a delicious way to use it.

  4. LOVE! Strawberry-rhubarb is my fav summer flavour combo!! Yum!

  5. Mr. & Mrs. P says:

    Seriously… We are obsessed with your photography style!! Looks forward to all your posts to see what next and how you shot them…

    Do you use a photo-umbrella light?? We just got one, haven’t taken it out of the box yet..

    • Annalise says:

      Thank you so much for the kind compliments! Your comments are always so sweet. I just use the light from a big picture window and a bouncing board. I’m blessed with great natural light!

  6. Gretchen says:

    We grow both rhubarb and strawberries but I have never put them together. Thanks for the rhubarb tip I didn’t know that.

  7. These look absolutely gorgeous! I love the idea of them too – the strawberry and rhubarb filling with the meringue topping sounds so delicious!

  8. These are beautiful!! I just made a strawberry rhubarb pie for the first time this season a few days ago! It is one of my favorite things about spring!!

  9. Erin R. says:

    Oh, those are lovely! God BLESS you for not using strawberry jello. That’s a cool footnote, too, about the rhubarb growing progressively more sour throughout the summer. I’d never heard that before. Sounds like now is the time to jump on it if I can find some. Thanks!

    • Annalise says:

      Strawberry jello?! No thanks. I forgot people still put that in pies. This is homemade, through and through. Thanks for the comment!

  10. liz says:

    I can’t wait to start baking with rhubarb! It’s almost in-season, but not quite!

  11. carrian says:

    My dad is rhubarb obsessed. I kinda want to make these and surprise him on father’s day. I know it sounds so simple, but he would loooove them as a gift

  12. Paula says:

    They sound delicious – the biggest problem in Florida is having to buy the rhubarb which is quite expensive, but I will try them.

  13. DO NOT use a kitchen torch to brown a meringue. It will be raw under the color and you will be vulnerable to food-borne illness. Brown the meringue by returning the pie to the oven for 20 minutes. Even if you have turned the oven off you will have enough heat to brown and cook the meringue.

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