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Strawberry Rhubarb Meringue Tartlets

Red and delicious, these scrumptious strawberry and rhubarb meringue tarts are the perfect indulgent treat for a rainy July afternoon.  Whilst the sun struggles to break through the clouds, we’ve been looking for a recipe to lift our spirits and keep it summery when all we’re really craving is cold-weather comfort food! The answer? Fruity pie, of course. The sweet taste of strawberries (we’ve been enjoying them since Wimbledon) and light and fluffy meringue are the basis of a number of patio-worthy summer desserts, whilst the tart tang of rhubarb and a doughy pastry base reminds us of our favourite wintery pies and crumbles, forming a perfect trans-seasonal sweet.  They look pretty cute too – which helps us feel less guilty about a July-indulgence. Treat your friends and family to a mini-pie for Afternoon Tea served up with a cup of hot tea – or they make a lovely partner to a glass of prosecco for a salute to British summer!


Sweet tart:

188 grams all-purpose flour

57 grams icing sugar

1/4 teaspoon salt

147 grams cold unsalted butter, cubed

1 large egg, lightly beaten


3/4 cup sugar

1/4 cup flour

1/4 teaspoon ground ginger

Zest of 1 orange

1 1/2 cup (200 grams) strawberries, sliced

1 1/2 cup (175 grams) rhubarb, chopped into 1 inch pieces


2 egg whites

1/4 cup sugar


To make the tart dough:

Using a food processor pulse together the flour, 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 egg until the mixture comes together into a ball. Shape into disks, wrap in cling film and chill for at least 2 hours.

Let the dough sit at room temperature for a few minutes then roll out to about 1/4 inch thick on a floured surface. Use a large round cutter to cut out circles of dough for each tart pan (I used 5 inch circles for my 4-inch tart pans).
Grease tart, then press the dough circles into each pan. Chill in the freezer until ready to bake.

To make the filling:

Toss all ingredients together in a bowl to coat the fruit. Place them in a saucepan over medium heat and cook, stirring until sugar is dissolved and the strawberry and rhubarb start to soften.

Divide filling between the 4 tart shells. Place on a sheet pan and bake at 400 degrees 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:

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.

Brown the meringue with a hand-held kitchen torch or under an oven broiler (watch it carefully).

Serve immediately and enjoy!