Rhubarb Strawberry Meringue Tarts

Recipe's preparation

Pastry

Blend flour, salt, butter and icing sugar 10 sec / speed 6.

Add egg yolks and knead 30 sec / "Closed lid" / "Dough mode" .

Turn out onto floured bench or Thermomat and knead into a tight ball. Wrap in cling film and refrigerate at least 15 mins.

Roll out pastry between Thermomat and baking paper or two sheets of baking paper to 1/8" (3mm). Use circle cutter large enough to cover base and sides of individual cups in baking pan.

Blind bake 20-25 mins 180*C (see EDC p5).  Rest in pan 5 mins then turn out onto cooling rack.

Purée

Grate orange zest 10 sec / speed 9.  Scrape down sides of bowl.

Add orange juice, rhubarb, apple and sugar.  Cook 12 mins / 100*C / "Counter-clockwise operation" / speed 1.

Add strawberries while mixture is warm and combine 2 min / "Counter-clockwise operation" / speed 1.

Blend 20 sec / speed 9, gradually building up to speed 9.

Allow to cool completely before filling tart cases almost to the top.

Meringue

Make sure TM bowl is thoroughly clean and dry.  Insert butterfly.

Place egg whites and cream of tartar into mixing bowl and whip 3-4 min / 50*C / speed 4 or until stiff peaks form.

Keep butterfly rotating 50*C / speed 3, add icing sugar one spoon at a time through mixing bowl lid until well combined.  This will take about 4 mins.

Scoop meringue into piping bag with wide star nozzle and pipe onto filled tart cases, making sure to cover filling to edges of cases.

Bake 8 - 10 mins at 220*C, making sure that tops don't burn.

Allow to cool in pan 10 mins, then transfer to cooling rack.  Once cold, refrigerate until serving.