STRAWBERRY RHUBARB MERINGUE TARTLETS

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

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.

INGREDIENTS
FOR THE SWEET TART DOUGH:

• 1 ½ cup all-purpose flour (188 grams)
• ½ cup powdered sugar (57 grams)
• ¼ teaspoon salt
• 9 tablespoons cold unsalted butter , cubed (147 grams)
• 1 large egg , lightly beaten

FOR THE FILLING:

• ¾ cup granulated sugar
• ¼ cup all-purpose flour
• ¼ teaspoon ground ginger
• Zest of 1 orange
• 1 ½ cup strawberries , sliced (200 grams)
• 1 ½ cup rhubarb , chopped into 1 inch pieces (175 grams)

FOR THE MERINGUE:

• 2 egg whites
• ¼ cup granulated 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.

TO MAKE THE FILLING:

1. 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.
2. Divide filling between the 4 tart shells. Place on a sheet pan and bake at 400°F until filling is bubbling and dough is golden, 15-20 minutes. Let cool completely, then remove tarts from their pans.

TO MAKE THE MERINGUE:

1. 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.
2. 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.