Rhubarb + Sweet Orange Meringue Tartelette

Playing around with meringue is so much fun...and how does meringue taste so good? It's simply whipped egg whites and sugar...hmmm...Rhubarb + sweet orange...no, not rhubarb and strawberry. Yes, the more pink + red ingredients the better, though I must say strawberries have some competition when it comes to oranges + rhubarb. Such an unlikely yet delicious couple...I appreciate the availability of oranges in the winter. They add such a brightness to recipes when it can be so chilly and dreary outside. With the marshmallowy, pillowy texture of the meringue layered atop a succulent curd, this tartelette will last a mere moment once it's ready to be devoured.Oh and can you see the pretty rose hip flakes in the crust? So festive!Happy Baking!Rhubarb + Sweet Orange Meringue TarteletteMakes a 5" TarteletteIngredients:For the Rhubarb + Sweet Orange Curd:2 Tablespoons Rhubarb Simple Syrup (recipe below)1 large organic egg plus 2 organic eggs yolks (keep the egg whites for the meringue)Juice and grated zest of 1 organic orange (I used a Valencia orange)Juice and grated zest of 1/2 an organic Meyer lemon3 Tablespoons unsalted butter, at room temperature, cut into piecesFor the Meringue:2 large eggs whitesPinch of rose salt or kosher salt1/3 cup organic sugar1/4 Pie Crust (recipe below)Directions:First, make the Rhubarb + Sweet Orange curd. In a small saucepan over low heat, combine the rhubarb simple syrup, whole eggs and yolks, juice and zest. Cook stirring constantly, until it thickens. Add the butter and whisk vigorously until you have a nice thick mixture. Remove from heat and allow to cool.Preheat oven to 325 degrees Fahrenheit. Butter a 5" ceramic baking dish. On a floured surface, roll out the dough into a 5" round. Press the dough into the pan and trim the edges. Line with a piece of parchment paper and fill with pie weights. Place on a baking sheet and bake for about 20-25 minutes or until the crust is golden brown. Allow to cool then gently remove from baking dish. Pour the curd in the tart. Now, make the meringue...Preheat the broiler. Using a large stand mixer, beat the egg whites with the salt. Add the sugar a little at a time, beating constantly and waiting until each batch of sugar is dissolved before adding the next. Beat until the whites are glossy and smooth and stand in firm peaks. Spoon the whites into a pastry bag, ideally one with a decorating tip. Pipe pretty Parisian dollops over the entire surface of the tart. Place the tart under the broiler for 1-3 minutes until the peaks turn brown...you can also use a kitchen torch if you have one on hand...Rhubarb Simple SyrupIngredients:1 stalk organic rhubarb, chopped1 cup filtered water1/2 cup organic sugarDirections:Place all ingredients in a saucepan over medium heat. Allow to simmer until the sugar dissolves and the mixture becomes a thick syrup. Remove from heat and allow to cool. Strain into a ball jar. Store in the fridge and use within one week.Pie Crust with Dried Lemon + Rose Hip Sugar:Ingredients:2 3/4 cup organic all-purpose flour1 teaspoon salt1 teaspoon dried lemon + rose hip sugar or organic cane sugar1 cup of cold-cold-cold butter cut into 1/2 inch cubes1/2 cup ice cold waterDirections:Mix the flour, sugar and salt in a food processor for 5 seconds. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until a ball of dough begins to form. Place the dough on a work surface sprinkled with flour and form into two disks. Handle the dough as little as possible…this results in a super flaky dough. Wrap the dough in plastic wrap and place one disk in the freezer to use for another dish and the other in the refrigerator for at least 20 minutes…then back to the work surface…using one disk, form 2 balls of dough (you can either freeze the other half of the dough or make a second tartelette…just double the recipe for the curd + meringue). Roll into a 5″ round. Wrap in plastic and keep in the fridge until ready to use.Recipe + Photos by Cassie WinslowShop the Jadeite Cake Plate here