Rhubarb meringue tart

pâte sucrée*:

300 g plain flour
70 g powdered sugar (or caster sugar)
pinch of sea salt
200 g butter, room temperature
2 small egg yolks 

filling:
600 g peeled rhubarb, cut into 2 cm pieces
7 rosebuds
6 cardamom pods
½ vanilla pod
pinch of sea salt
water, enough to cover the rhubarb
150 g demerara sugar

meringue:
140 g egg whites
200 g light brown sugar
pinch of sea salt
1 tsp cornflour
1 tsp vinegar

Prepare the dough. In a bowl, add flour, sugar, and salt. Add the butter and eggs, and knead just until incorporated and smooth (don’t over mix or it will be hard and not flaky). Wrap with cling film and leave to rest in the fridge for 30 minutes or better 2 hours.

Blind bake the tart shell until it is almost cooked through, about 20 minutes

Meanwhile, prepare the rhubarb. Put all the filling ingredients into a saucepan and bring to the boil, then simmer for 5–7 minutes. Strain, reserving the liquid, and allow the rhubarb to cool.

Before assembling the tart, make the meringue. In a clean bowl, combine the egg whites and a pinch of salt and begin whisking. Once soft peaks form, add one-third of the sugar. Continue whisking and, when the mixture has lightened and gained some volume, add the second third of the sugar. Repeat with the final third and continue whisking on a medium-high speed for 5–7 minutes, until the meringue is glossy and holds its shape.

When the tart shell is ready, remove it from the oven and top with the rhubarb. If you like, scatter a layer of sliced almonds over the tart shell first. It is optional, but I enjoy the extra texture they bring. Spoon over the rhubarb, then top generously with the meringue, levelling it out so the surface is even and bakes uniformly.

Bake on the lower rack of the oven for about 35 minutes, or until the meringue is golden and feels nicely set. Remove from the oven. It may look slightly cracked or broken in places, but that is perfectly fine. As it cools, it tends to settle and come back together. Allow the tart to cool completely before serving.

And do not forget about the reserved rhubarb syrup. Boil it over a high heat until it reduces and becomes slightly thick and syrupy. It is excellent later on, diluted with water and turned into a simple rhubarb lemonade.

* For the pâte sucrée, use half a portion. A whole portion works well too if you prefer a thicker layer of pastry.