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!
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17 comments:

  1. FlourchildMarch 20, 2011 at 11:21 AM

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

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  2. cocoa and coconut March 20, 2011 at 11:42 AM

    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

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  3. AnonymousMarch 20, 2011 at 1:43 PM

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

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  4. CakelawMarch 20, 2011 at 2:57 PM

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

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  5. Johanna GGGMarch 20, 2011 at 4:21 PM

    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

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  6. adeleMarch 21, 2011 at 2:15 AM

    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. :)

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  7. pigpigscornerMarch 21, 2011 at 7:18 AM

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

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  8. JanieMarch 21, 2011 at 9:08 AM

    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)

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  9. JannaMarch 21, 2011 at 12:04 PM

    Wow!Its Looks very Delicious!

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  10. AmandaMarch 21, 2011 at 2:02 PM

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

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  11. Lorraine @ Not Quite NigellaMarch 21, 2011 at 4:29 PM

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

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  12. IvyMarch 21, 2011 at 4:39 PM

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

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  13. BethMarch 21, 2011 at 6:56 PM

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

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  14. The Caked CrusaderMarch 21, 2011 at 7:38 PM

    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!

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  15. The Blonde DuckMarch 21, 2011 at 10:45 PM

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

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  16. MaryMarch 21, 2011 at 11:41 PM

    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!

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  17. AnonymousMarch 22, 2011 at 1:42 PM

    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.

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Thanks for dropping by!