Rhubarb meringue tarts recipe
 Transform a classic lemon meringue pie. You could substitute the rhubarb for any other stewed fruits. For this recipe you will need 4 x 12cm/4½in flan tins. 300g/10½oz sweet shortcrust pastryflour, for dustingbutter, for greasing3 free-range eggs, separated700g/1lb 9oz rhubarb, cut into 2cm/¾in chunks260g/9¼oz caster sugar1 lemon, juice and zest5 tbsp cornflour4 tbsp water 300g/10½oz sweet shortcrust pastry flour, for dusting butter, for greasing 3 free-range eggs, separated 700g/1lb 9oz rhubarb, cut into 2cm/¾in chunks 260g/9¼oz caster sugar 1 lemon, juice and zest 5 tbsp cornflour 4 tbsp water Method Preheat the oven to 190C/375F/Gas 5. Roll out the pastry on a floured surface and use to line the greased flan tins. Prick the base of the pastry with a fork. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 10 minutes.Remove the greaseproof paper and baking beans and brush the pastry with one of the egg yolks. Return the tins to the oven and bake for a further 15 minutes until golden brown.Place the rhubarb, 7 tablespoons of the sugar and the lemon juice and zest in a pan. Cover and cook over a low heat until the rhubarb has softened then mash the fruit with a fork.Mix the cornflour and water in a bowl to form a smooth paste. Stir into the rhubarb, bring to a boil and stir until thick. Remove the pan from the heat and stir in the remaining two egg yolks. Use a ladle to pour the mixture into the baked pastry cases.Whisk the egg whites in a large bowl until they form stiff peaks. Gradually add the remaining sugar, whisking between each addition.Pipe the meringue over the fruit filling and bake for about 20 minutes or until the meringue is golden-brown. Preheat the oven to 190C/375F/Gas 5. Roll out the pastry on a floured surface and use to line the greased flan tins. Prick the base of the pastry with a fork. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 10 minutes. Preheat the oven to 190C/375F/Gas 5. Roll out the pastry on a floured surface and use to line the greased flan tins. Prick the base of the pastry with a fork. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 10 minutes. Remove the greaseproof paper and baking beans and brush the pastry with one of the egg yolks. Return the tins to the oven and bake for a further 15 minutes until golden brown. Remove the greaseproof paper and baking beans and brush the pastry with one of the egg yolks. Return the tins to the oven and bake for a further 15 minutes until golden brown. Place the rhubarb, 7 tablespoons of the sugar and the lemon juice and zest in a pan. Cover and cook over a low heat until the rhubarb has softened then mash the fruit with a fork. Place the rhubarb, 7 tablespoons of the sugar and the lemon juice and zest in a pan. Cover and cook over a low heat until the rhubarb has softened then mash the fruit with a fork. Mix the cornflour and water in a bowl to form a smooth paste. Stir into the rhubarb, bring to a boil and stir until thick. Remove the pan from the heat and stir in the remaining two egg yolks. Use a ladle to pour the mixture into the baked pastry cases. Mix the cornflour and water in a bowl to form a smooth paste. Stir into the rhubarb, bring to a boil and stir until thick. Remove the pan from the heat and stir in the remaining two egg yolks. Use a ladle to pour the mixture into the baked pastry cases. Whisk the egg whites in a large bowl until they form stiff peaks. Gradually add the remaining sugar, whisking between each addition. Whisk the egg whites in a large bowl until they form stiff peaks. Gradually add the remaining sugar, whisking between each addition. Pipe the meringue over the fruit filling and bake for about 20 minutes or until the meringue is golden-brown. Pipe the meringue over the fruit filling and bake for about 20 minutes or until the meringue is golden-brown.