Alsatian Rhubarb Meringue Tart
Alsace's emblematic spring tart: tangy rhubarb macerated in sugar, set in a "migaine" (cream and egg custard), then crowned with a light golden meringue. The contrast of tart fruit, mellow custard and sweet meringue is the signature of this Alsatian family recipe.
Original recipe : Maison Alsacienne de Biscuiterie
Ingredients
- 350 g shortcrust pastry (27–28 cm tin)
- 1 kg rhubarb
- 100 g sugar (for macerating)
- For the custard: 1 whole egg + 2 yolks
- 200 ml cream
- 100 g sugar
- 1 sachet vanilla sugar
- For the meringue: 2 egg whites
- 120 g icing sugar (60 g per white)
Method
- 1Peel the rhubarb and cut into 2 cm pieces. Sprinkle with 100 g sugar and macerate 1 hour (or overnight), then drain well.
- 2Preheat the oven to 180 °C (350 °F). Line the tin with the pastry and prick the base.
- 3Spread the drained rhubarb over the base and bake at 180 °C 20 minutes.
- 4Make the custard: whisk the egg, yolks, cream, sugar and vanilla sugar.
- 5Pour the custard over the rhubarb and bake another 20 minutes at 180 °C until set.
- 6Whip the whites to firm peaks, gradually adding the icing sugar.
- 7Spread or pipe the meringue over the hot tart and return to the oven at 180 °C a few minutes until golden.
- 8Cool slightly before serving.
Tips & tricks
- Macerating and draining the rhubarb is essential, or the tart turns watery.
- Watch the meringue: it browns in 3–5 minutes.
Variations
- Without meringue — the plain "migaine" version is just as traditional.
- Half rhubarb, half strawberries for a softer flavour.
Storage
24–48 h refrigerated — the meringue is best on the day.
Ingredient substitutions
- Eggs : apple sauce (50 g per egg) or 1 tbsp ground flaxseed + 3 tbsp water.
- Cream : soy, oat or coconut cream.
- Sugar : maple syrup, honey or coconut sugar.
What to serve it with
- A coffee or fragrant tea
- A scoop of vanilla ice cream
- Homemade custard
- Some fresh seasonal fruit
Frequently asked questions
How long does it take to make "Alsatian Rhubarb Meringue Tart"?
Allow about 30 min of prep and 45 min of cooking, i.e. 1 h 15 min in total for 8 servings.
Is this recipe easy to make?
Its difficulty is "Medium". Following the steps in order and our tips, it stays accessible.
Can I make "Alsatian Rhubarb Meringue Tart" ahead and store it?
24–48 h refrigerated — the meringue is best on the day.
How many servings does this recipe make?
The quantities are for 8 servings. To adjust, simply multiply or divide the ingredients by the number of guests.
Is this recipe vegetarian?
Yes, "Alsatian Rhubarb Meringue Tart" is vegetarian: it contains no meat or fish.
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