Mini rhubarb meringue pies

    50 min

    Almond paste and rhubarb are a fabulous combination. You can bake this as 4 to 6 mini pies, or as one large pie. In that case it bakes a bit quicker so watch your oven.

    1 person made this

    Makes: 4 -6 mini pies

    • For the base
    • 160g plain flour
    • 1/2 teaspoon salt
    • 80g cold butter, diced
    • ice water as needed
    • 50g caster sugar
    • For the filling
    • 8 to 10 sticks rhubarb depending on size
    • 100g almond paste
    • sugar, to taste
    • 2 egg yolks
    • 4 teaspoons vanilla sugar

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat your oven to 190 C / Gas 5. Grease 4 to 6 mini pie tins or a large pie tin.
    2. Add flour, salt and sugar to the bowl of your food processor and let the machine run until the mixture becomes crumbly. With the machine running, add just enough ice water so the mixture forms a ball.
    3. Divide into 4 to 6 even pieces and roll out to fit the mini pie tins or the large tin. Line the tins with it.
    4. Dice the rhubarb very finely, Crumble the almond paste and mix to combine. If the rhubarb is very sour, add sugar to taste. Distribute among the tins.
    5. Beat egg whites with vanilla sugar till they stand in stiff peaks. Distribute among the tins.
    6. Bake until to meringue topping is browned, about 25 to 30 minutes (a large pie will take a few minutes longer).

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