Summertime Rhubarb Bakewell Meringue Pie

When it came to designing a summertime dessert I couldn't decide whether to go for a lemon meringue pie, Bakewell tart or rhubarb and custard... so I combined them all with this 3 in 1 rhubarb bakewell meringue pie. Trust me it's like all your dessert dreams come true! It's got a bakewell tart frangipane base with a rhubarb jam, poached rhubarb and a golden sugar meringue. 

On to the recipe: 
Sweet Pastry -
90g soften butter
65g caster sugar
3 egg yolks
200g plain flour 
200g rhubarb jam

1. Cream together the butter and sugar
2, Gradually add in the egg  yolks one at a time until fully combined
3. Mix in the flour until it comes together into a dough 
4. Tip the pastry out and kneed until smooth 
5. Wrap the pastry in clingfilm and rest in the fridge for 30 minutes
6. Lightly flour the surface and roll pastry out until big enough to cover the base of the 8" tin and up the sides
7. Roll pastry over rolling pin and place on to of tin, push down in the corners of the tin and work upwards until the pastry covers the case
8. Blind bake (cover pastry with grease proof and fill to the top with baking beans) at 180C for 30 minutes 
9. Remove bean and greaseproof and bake for another 20 minutes 
10. Brush pastry over with egg wash
11. Cover the base of the cooked pastry with rhubarb jam evenly

113 g  Butter
113 g  Ground Almonds
113 g  Castor Sugar
2  Eggs
50 g  Flour
¼ vanilla pod or lemon zest

1. Beat soft butter and sugar together until light in colour
2. Gradually add eggs.
3. Mix ground almonds and flour together
4. Add the almonds and flour to the butter mix
5. Place on top of jam and smooth over
6. Bake at 180C for 35 minutes or until baked all the way through
7. Remove from oven and cool 
8. Remove from tin

Poached rhubarb 
500g rhubarb
6 tbsp caster sugar
1 tbsp water

1. Put the rhubarb, sugar and water in a pan 
2. Cook over a medium heat until sugar has dissolved and rhubarb is soft and slightly mushy 
3. Allow to cool 
4. Place on top of the frangipane tart

Golden sugar meringue 
1 egg white 
80g golden caster sugar 
Enough water to saturate sugar (make sugar runny) 

1. Put the sugar and water in a pan and bring to the boil until it reaches soft ball (120C)
2. Semi whip the egg whites
3. Pour hot sugar on to the egg whites and whisk until cool 
4. Pipe around the rhubarb on the edges of the tart
5. Blow torch until golden brown 

Hope you have a lovely summer and enjoy the rhubarb season! Xx


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