Sunday, March 20, 2011

Rhubarb raspberry meringue tart




Do you ever see a magazine cover and just have to buy that magazine, purely on the basis of the cover?  So it was for me when I saw this month's Australian Gourmet Traveller , which had the most gorgeous ruby red and snowy meringue tart on the cover.


The recipe is for a rhubarb and raspberry meringue tart, which you can find online here.   The tart comprises a pastry shell, filled with frangipane:



then covered with baked rhubarb and raspberries:





and wrapped up in snowy white meringue:








The sweet, billowy, cloud-like meringue is balanced perfectly by the tartness of the rhubarb. 



This tart has numerous steps and breaks in between, so allow yourself a leisurely afternoon to make it.  Then cut yourself a large slice, and enjoy!

17 comments:

Flourchild said...

Yum that last picture really is making me want some tart!!

Les rêves d'une boulangère (Brittany) said...

OH MY GOD!!!
When I read your first sentence on my dashboard, I knew immediately that you were talking about Australian Gourmet Traveller. I've admired that exact same copy! I find that so hilarious! Here we are, two Aussie baking-lovers, admiring the same magazine! You've really done a great job on it. Your tart looks delicious

yummychunklet said...

This tart looks absolutely amazing! I love the pillowy white tops!

Cakelaw said...

Thanks all - this tart really tastes special, even though it is a little time consuming.

Johanna GGG said...

I just saw that magazine today and was very tempted by the cover - have never liked lemon meringue tart but this looks amazing - and I just love your little crowns of meringue

adele said...

Mmm. That tart looks incredible. I remember Australian Gourmet Traveller having the most amazing photos - now that my baking skills are a little more advanced, I might have to go back and look over some of the recipes I clipped. :)

pigpigscorner said...

That happens to me all the time. Pictures are evil!

Janie said...

Oh my goodness! This sounds so good..and LOOKS even better...Raspberries and rhubarb are 2 of my favorite fruits...(even though it is a vegetable)

Janna said...

Wow!Its Looks very Delicious!

Amanda said...

Well done! I loved the look of it on the cover of the mag and this looks every bit as good!

Lorraine @ Not Quite Nigella said...

That looks lovely! And I like your piping work too! :D

Ivy said...

The looks amazing Gaye. Remember the parcel excange we made? Thanks to you now I know how rhubarb tastes:)

Beth said...

I can see why that recipe called your name. It looks amazing!

The Caked Crusader said...

Wow. I love the idea of rhubarb with meringue. Forced rhubarb is in season right now so I might well be attempting something like this!

The Blonde Duck said...

I love the white piping! It's like little peaks of clouds!

Mary said...

I absolutely adore rhubarb, and now that spring is here (although it's snowing outside) I want some. It'll be a few months before the local stuff is ready, but I am going to have to give in and buy some forced rhubarb. Rhubarb and raspberries are amazing together--yum. I am going to go to the shops and look for that magazine now!

claireallison said...

Rhubarb and strawberries, rhubarb and raspberries... I can't wait until rhubarb season hits Jersey! :) Thanks for this idea, I'm definitely going to make a tart.