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500 Pies & Tarts by Rebecca Baugniet
A mouthwatering way to celebrate the arrival of spring.
• 1/2 recipe basic crust
• 2 large eggs
• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• 4 cups rhubarb, cut into 1/2-in. (1.5-cm.) pieces
• 2 tbsp. unsalted butter, for dotting
• 3 large egg whites
• 1/2 tsp. vanilla extract
• 1/4 tsp. cream of tartar
• 6 tbsp. superfine sugar
Preheat the oven to 425°F (220°C). Roll out the pastry dough and line a 9-in. (23-cm.) pie plate. Prick the surface with a fork and prebake for 15 minutes. Cool on a wire rack.
Lower the temperature to 375°F (190°C). Using an electric mixer, beat the eggs and granulated sugar until the mixture thickens. Add the flour and rhubarb and stir to combine. Pour into the cooled piecrust and dot with butter. Bake for 40 minutes, or until the filling is bubbling and the rhubarb is tender. Transfer to a wire rack to cool.
To prepare the meringue, beat the egg whites, vanilla, and cream of tartar until foamy using an electric mixer. Add the superfine sugar a tablespoon at a time, while beating constantly until soft peaks form. Top the pie with the meringue and bake for 12 to 15 minutes, until the meringue peaks are golden brown. Transfer to a wire rack to cool.
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