This is a gorgeous tart and another way to enjoy rhubarb. A layer of almond cream accentuates the tartness of the rhubarb. The meringue is just a beautiful way to show off.

1 9-inch tart shell, (using Tart Dough recipe below) blind-baked for 30 minutes at 375 degrees*

Rhubarb

1 c fresh rhubarb, chopped into 3⁄4” pieces
2 t lemon juice
1 t lemon zest
3 T sugar
2 c sliced fresh strawberries
2 T sugar

Almond Cream Filling

1⁄2 c almond flour
1⁄2 c unsalted butter, very soft but not melted
1⁄3 c sugar
2 eggs
1⁄8 t almond extract

Italian Meringue

1 c sugar
1⁄2 c water
4 egg whites
1/4 t cream of tartar, or lemon juice

Preheat oven to 350 degrees.

To prepare the almond cream, add eggs, sugar and almond extract to a medium bowl and whisk until combined. Add in softened butter and whisk vigorously until smooth. Finally, add the almond flour and whisk to incorporate and smooth. Place the blind-baked tart shell on a sheet pan. Spread the almond cream in the bottom of the cooled tart shell. Transfer sheet pan with tart to the oven and bake for 15 minutes. Remove form the oven but leave the oven on.

Place the rhubarb, lemon juice and zest, and the 3 tablespoons of sugar in a small saucepan. Turn the heat to medium low and stir gently. Cook for about 5 minutes to soften the rhubarb slightly, but don’t let it turn to mush. If it does, it will still taste good, but you will not have texture to the rhubarb layer. Let cool slightly, then spread evenly over the almond cream in the bottom of the tart shell. Arrange the sliced strawberries on top of the layer of rhubarb, in concentric circles, overlapping slices if desired. Sprinkle fruit with 2 tablespoons of sugar and bake for 15 minutes. Let cool completely on a wire rack before topping with meringue.

Meanwhile, make the Italian meringue. Bring 1 cup sugar and 1⁄2 cup water to a boil in a small saucepan. Place the egg whites and cream of tartar or lemon juice in the bowl of an electric mixer fitted with the whisk attachment. As the temperature of the sugar water approaches 230 degrees on an instant read or candy thermometer, begin beating the egg whites on medium-high until they are foamy but not yet firm, soft peaks. When the sugar reaches 240 degrees, begin slowly pouring the hot syrup down the sides of the mixing bowl into the egg whites as they whip on medium speed. Increase speed to high and whip until firm peaks form and mixture has cooled.

Spread meringue over the cooled tart. Use a kitchen torch, if desired, to brown the meringue. Serve.

*Roll out dough to a circle about 1⁄4” thick. Fit dough circle into a tart pan with a removable bottom. Place in freezer for 15 minutes as you preheat oven to 375 degrees. Place tart shell on a sheet pan. Line tart shell with a sheet of parchment and fill with pie weights or dried beans. Bake 20 minutes, then remove pie weights and bake another 10 minutes.

Tart Dough

Make this dough ahead of time, wrap in plastic and refrigerate up to 2 days, or freeze for 2 months. I always make a double recipe and freeze one.

3 c (450g) unbleached all-purpose flour
2 T sugar (optional)
1 t kosher salt
2 sticks + 5 T (300g) unsalted butter, cut into small cubes
About 2⁄3 c (150g) ice water

Place flour, sugar, and salt in a medium bowl. Using a pastry blender or two knives, cut the butter into the flour. You can also use a food processor, but be careful not to over process.

Sprinkle ice water, a little at a time, over the mixture, stirring to work in the water. You want the dough to hold together, but not be too wet. Transfer to a floured work surface and gather the dough together to form a ball. Divide in half, flatten into two disks, wrap in plastic, and refrigerate for at least 30 minutes before using.

Strawberry Rhubarb Almond Tart