Lorraine rhubarb meringue tart
Ingredients
Instructions
For the dough:
- 250g Flour
- 100g Butter
- 100g Powdered sugar
- 1 egg
For garnish :
- 600 g Rhubarb
- 125g Powdered sugar
- 100g Icing sugar
- 2 egg whites
- Lemon drops (a little)
- Make the pie dough by mixing the melted butter with the sugar until the mixture whitens slightly.
- Add the whole egg and then the flour.
- Spread the dough in a pie mold about 22 cm in diameter and refrigerate for 1 hour.
- Peel the rhubarb, cut it into small cubes and stew it over low heat in a thick-bottomed saucepan with the sugar and 3 tbsp. water 15 min.
- Preheat the oven th.6-7 (200°C). Arrange the cooked rhubarb on the bottom of the pie and bake for 40 minutes.
- Prepare the meringue: beat the egg whites with the drops of lemon juice.
- Halfway through, add 25 g of sugar.
- Continue beating for 2 to 3 minutes before adding the rest of the sugar.
- With a fluted pastry bag, cover the tart with meringue and put it under the broiler for 3 minutes.
- Serve right out of the oven.
Lorraine rhubarb meringue tart
Are you looking for simple and quick recipes for all occasions and in all seasons? On Recettescooking.com, you will find delicious dishes that are quick and easy to prepare. Ranging from Cocktails, dinner aperitifs, starters, main courses, desserts, breakfast, sauces, pastries…
Do not hesitate to leave your opinion on each cooking recipe and also to share them on Facebook. Recettescooking.com wishes you a Bon appetit!
Bon appétit 😊