Raspberry Rhubarb Meringue Tarts are a lovely Spring treat! While it might not look like Spring in much of the country today, rhubarb is making its presence known. My brother, Josh, has huge plants that seem to produce endless stalks of rhubarb from early Spring to late Fall. Seriously, these plants are impressive. I’m trying to grow rhubarb at my own house, and I have a few pathetic looking plants that yield a handful of useable stalks. Josh’s rhubarb plants are monsters!
Anyhow, my brother brought me some early rhubarb this week and I was quick to make it into Raspberry Rhubarb Meringue Tarts. I have to thank my brother for the raspberry suggestion as well. A friend gifted him with a raspberry rhubarb pie, and he was raving about it. Raspberry and rhubarb make sense, and I don’t know why it’s not used together more often.
Sure, strawberry and rhubarb is a classic combination, and I won’t refuse a good slice of strawberry rhubarb pie, but if I’m being honest, strawberries baked into a pie turn out kind of slimy. Raspberries hold up well in this tart, and you can use fresh or frozen. I developed this recipe using frozen raspberries which I always have on hand.
Putting it all together.
Once I had the fresh rhubarb and the suggestion to use raspberries, tarts made a lot of sense. These Raspberry Rhubarb Meringue Tarts are composed of a sweet, flaky tart shell for some crispness. I fill these with a raspberry and rhubarb compote that is perfectly tart with just a hint of sweetness. While I usually prefer whipped cream on pies, this tart really needed a light and fluffy meringue. I used an Italian meringue made with hot sugar syrup since I did not bake the meringue. The meringue is lightly torched which gives it a nice, slightly burnt sugar flavor that pairs well with the other components.
These Raspberry Rhubarb Meringue Tarts come together easily in just a few steps.
- Mix and bake dough for tart shells
- Prepare the compote on the stovetop
- Fill the tart shells
- Mix the meringue
- Top the tarts with meringue and torch to finish
Pro Tips:
The recipe makes six of the 4″ tarts you see pictured here. You can also make 12 “mini” tarts which are about 2″ each. The mini tart would be really cute at a brunch, tea, or some other gathering where you want to serve bite sized treats. You can also opt to make this into one traditional 9″ tart. You may find you have extra filling depending on which size you select.
Pie weights are used to keep the shell from puffing up and creating uneven bubbles. Line your unbaked pie or tart shell with parchment, and then fill with weights. You can use dried rice or beans, or go for something reusable like these ceramic pie weights.
Since this dessert is made with a few different components, all of which are created independently, it’s easy to break it into steps to complete at different times. The shells and filling can be made a day or two in advance and you can assemble everything pretty quickly before serving.
As mentioned above, I made the components for these Raspberry Rhubarb Meringue Tarts separately. Because of this, I don’t bake the meringue in the oven like I would for a lemon meringue pie. To avoid any issues with raw egg whites, I opted to use an Italian meringue made with a hot sugar syrup.
Toasting the meringue really adds a nice flavor component. And, it looks so pretty! I love the Iwatani torch I purchased through Amazon. We use it for creme brûlée, marshmallows, smoky cocktails… Of course, you can also just pop your tarts under a broiler for a minute or two- just keep a close eye on them.
Raspberry Rhubarb Meringue Tarts
Tart raspberry and rhubarb compote fills a slightly sweet and flaky tart shell. Topped with toasty meringue, it makes for a perfect springtime treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 tarts 1x
- Category: Pies and tarts
- Cuisine: dessert
Ingredients
For the Shell:
3/4 cup (12 Tablespoons) cold butter, cubed
1 1/2 cups flour
1/3 cup powdered sugar
pinch kosher salt
3 Tablespoons cold water
For the Filling:
one 12oz package frozen raspberries (or approximately 2 pints fresh raspberries)
1 cup chopped rhubarb, about 1/4” pieces. Slice lengthwise first if you are using wide stalks.
1/4 cup sugar
2 Tablespoons cornstarch
1 teaspoon lemon juice
For the Meringue:
2 egg whites at room temperature
1/4 teaspoon cream of tartar
pinch of salt
1/2 cup sugar
1/4 cup water
Instructions
Preheat oven to 350
For the Shell: Place cubed butter, flour, powdered sugar and salt in a food processor. Blend until the mixture resembles wet sand. Add the water and mix until the dough comes together to form a ball. Roll out the dough on a floured surface. Using a large round cutter, or by hand, cut out circles to fit the selected tart pans. Gently press dough circles into the bottom and sides of the pans. Line the tart shells with parchment and fill with pie weights. Bake for about 15 minutes until shells are set and golden in color. Allow to cool before removing tart shells from pan.
For the Filling: Place raspberries, rhubarb, sugar, cornstarch and lemon juice in a medium saucepan. Stir the ingredients so cornstarch and sugar coat the fruit. Cook over medium high heat, stirring frequently. Bring the mixture to a bubble and continue cooking and stirring for about two additional minutes while mixture thickens. Remove from heat and allow to cool.
For the Meringue: Place egg whites, tartar, and salt in a mixing bowl and mix until soft peaks form. Meanwhile, heat the sugar and water in a small saucepan. Using a thermometer, cook the sugar mixture to 240 F or 115 C. With the mixer running, slowly pour the hot sugar syrup into the whipped egg whites. Continue to beat the meringue mixture until stiff peaks form.
To Assemble: Spoon raspberry rhubarb compote into the tart shells. Spoon or pipe meringue over the top of the filling. Using a kitchen torch or the broiler setting of your oven, toast the meringue.
Notes
Tarts can be stored in the refrigerator for 2-3 days. Meringue may get weepy over time, but they will taste good.
For best presentation, top with meringue and toast just before serving.
Keywords: raspberry, rhubarb, meringue, tart, fruit
If you enjoy fruit desserts, check out my Fresh Fruit Tart for another springtime favorite.
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