25cm pie dish
Pâte sucrée
100g flour
50g caster sugar
50g butter
2 egg yolks
Meringue
2 egg whites
100g icing sugar
Filling
About 8 medium stems cut in to chunks
3/4 weight of sugar as rhubarb
Cook the rhubarb with the sugar in the oven in a dish that the rhubarb just covers the bottom (you want the mixture to dry out somewhat which is quicker with a larger surface area) until the mixture is reasonably thick - juice will come out of the rhubarb as it cooks and mix with the sugar so you need to stur from time to time and assess the texture. It should take about an hour.
Make the pastry by mixing the butter, sugar and yolks and then mix in the flour. Don’t over work.
Rest it in the fridge for at least an hour or overnight if possible.
Roll out and put in to the buttered pie tin, I find it difficult to get it in so often cut a piece the size of the bottom only and then build up the sides by squishing the pastry in.
Blind bake at 190°C with baking paper and beans until a light brown colour.
Make the meringue by beating the egg whites until they stand in peaks. Add 50g of sugar and mix well, then add the rest and give a final gentle stir until it is just mixed in.
Put the rhubarb in to the pastry (it should come about half way up the sides. If you have too much then don’t put it all in. If not enough as long as it covers the whole bottom of the pastry it will be fine!
Now top with the meringue. Start at the outside of the pie tin and put blobs on top of the filling, then put more blobs in to the center of the tin. Join all the blobs together and to the sides of the pastry.
Cook at 160°C until the top is pale brown and crisp. 20 to 30 minutes.
First attempt to get the pastry in the tin!
It looks a bit of a mess once the pastry has been squished in to the tin, but it bakes out somehow and will look fine! This pastry doesn’t suffer so much from overworking as shortcrust so it will still have a nice texture despite me having messed around with it...
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