![]() ![]() Indulge in this piece of British culinary tradition and enjoy a slice of timeless sweetness. ![]() Whether you’re a novice baker or a seasoned pro, following this guide will help you achieve the perfect Bakewell Tart. Her recipe is straightforward, ensuring a perfect balance of flavors and textures. Mary Berry, renowned as a top British baker, presents a version that has won hearts all over. Originating from the town of Bakewell, this dessert boasts a delightful combination of pastry, jam, and frangipane. My favourite way to eat chocolate chip cookies is straight from the freezer.Mary Berry’s Bakewell Tart recipe is a classic British dessert favorite. Sharing what I’ve made with friends and family is just about the most generous thing I can ever imagine doing. Several spin classes each week, judicious amounts of salt and baking help me to stay serene. You can also find me on Instagram at tend to get cranky if I go for more than a few days without baking. My name is Cindy and I’m a food writer and former professional cook, living, baking and creating memories for those I love in Ottawa, Canada. This entry was posted in Pies and Tarts and tagged BraveTart, Farm Boy, French Meringue, Jim Dodge, Mary Berry, Meringue, Mother's Day, Mother's Day desserts, Rhubarb, Rhubarb Raspberry Tart, Rhubarb Tart, Serious Eats, soggy bottom, Spring desserts, Stella Parks, Swiss Meringue on by saltandserenity. Perfect with a cup of tea! Click here to print recipe for Rhubarb-Raspberry Meringue Tart. The raspberries maintained their integrity and the meringue was pillowy soft, fluffy and SOOOOO delicious, like the very best homemade marshmallows. I topped the pre-baked tart shells with the rhubarb-raspberry filling, topped them with the Swiss meringue, and baked them for a brief 10 minutes just to give the meringue a golden kiss. If you are curious and want to learn more, Stella wrote a great piece on Serious Eats about it. A Swiss meringue whips up fluffier and more stable than its French cousin and it is safe to eat without additional cooking time. In a French meringue, there is no pre-heating before whipping. The main difference between the two types of meringue is that in a Swiss meringue, you heat the egg whites and sugar first, before whipping them. To solve the meringue dilemma, I turned to pastry wizard “Bravetart ” (aka Stella Parks) and she pointed me in the direction of a Swiss meringue. On the second attempt I pre-baked the crust for almost 35 minutes, so that it was totally golden brown and gorgeously flaky and crispy. The delicate raspberries turned to mush, the bottom crust was soggy and the meringue turned brown and was really tough and chewy. In my first attempt I pre-baked the crust for 20 minutes, added the filling, topped it with a simple French meringue and baked it for a further 30 minutes. But I am happy to report that I nailed it on the second try! As has been the case lately, this recipe took more than one attempt to get it just right. For fun, because that’s what my life has come to, I doubled the recipe and also made 6 mini tarts. I used a deep dish 8 inch tart pan, with a removable bottom, for a dramatic presentation. The raspberries get mixed in after the rhubarb is roasted. I drained the roasted rhubarb to get rid of any excess liquid, so that my tart bottom would not get soggy. It needs sugar to tame the its astringency and some orange zest to enhance the flavour and aroma. Roasting helps retain that pretty shade of pink. The rhubarb needs to be cooked before it can go into the tart. Strawberries are the classic pairing, but I went rogue and opted for raspberries. Cooked rhubarb can be a bit mushy in texture, so I like to combine it with another fruit. ![]()
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