Strawberry Rhubarb Tart
This tart is an elegant reimagining of a lemon meringue pie and strawberry rhubarb pie. It has a vibrant flavor and tartness, with a silky smooth rhubarb curd and decadent strawberry meringue topping. It can be made up to 2 days ahead and refrigerated until ready to serve.
Servings
12-16servings
Servings
12-16servings
Ingredients
Tart Crust:
Rhubarb Curd:
Strawberry Meringue:
Instructions
For Tart Crust:
  1. Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
  2. Preheat the oven to 350 degrees F.
  3. Butter 1 side of a square of aluminum foil to fit inside the chilled tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Slowly lift the edge of the foil, if it sticks it needs to dry out more. Put back in oven and check every 2 minutes until the foil lifts off cleanly. Remove the foil and beans. Prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. If the edge is browning too quickly, cover it with a ring of foil or pie shield. Allow to cool to room temperature.
For Rhubarb Curd:
  1. Combine the sliced rhubarb and 1/3 cup sugar in a medium saucepan. Stir and let sit for 10 minutes. Then cook over low heat, stirring occasionally, for 20 minutes or until no chunks are still visible. If a super smooth consistency is desired, puree in the pan with an immersion blender or transfer to food processor and blend until smooth. Let the rhubarb puree cool before moving on to the next step.
  2. In a small bowl, combine the lemon juice and cornstarch and stir until smooth. Add the cornstarch mixture, 1 cup of rhubarb puree, the egg yolks, 2/3 c. sugar and salt to a medium saucepan. Cook over low heat until mixture is thickened and coats the back of the spoon, stirring constantly, about 10 minutes. You may turn the heat up a little once the mixture is warm if it does not thicken within 10 minutes.
  3. Remove from the heat and stir in the lemon zest. Then stir in the butter, one tablespoon at a time, until smooth. Set aside to cool.
For Strawberry Meringue:
  1. Make sure your stand mixer bowl is completely clean and free of any fatty residue which will prevent your egg whites from whipping properly. If you’re unsure, you can wipe the inside of your bowl with some lemon juice, then wipe again with a paper towel. Using the whisk attachment, beat the egg whites on medium-low until bubbles start to form. Then turn up the mixer to high and beat until the egg whites are just starting to hold a soft peak.
  2. In a medium saucepan, combine the sugar and water. Cook over low heat, stirring until sugar is dissolved. Turn up the heat and boil until temperature reads 240 degrees F on a candy thermometer.
  3. Once, the sugar and water have reached 240 degrees, turn the mixer back on high and add the syrup in a steady stream, being careful not to pour it directly onto the moving whisk attachment. Continue mixing on high until the bowl feels just barely warm to the touch. Then add the vanilla and beat again. Next add the strawberry powder in three additions, beating well each time. This mixture can be kept covered in the refrigerator for a day or used right away.
Assembling The Tart:
  1. In the bottom of the tart shell, arrange a layer of strawberry slices starting at the edges and working inward. Cover the strawberries completely with about a third of the rhubarb curd. Add another layer of strawberries and another layer of curd. Refrigerate until completely chilled, at least 3 hours. You will have rhubarb curd leftover.
  2. Using a piping bag or ziplock fitted with a 1M tip, pipe the meringue in large rosettes onto the top of the cooled tart, filling in any gaps with small stars. The tart should keep, covered in the refrigerator for up to 3 days.