Peach, Rhubarb and Vanilla Louise Tart

How to make Peach, Rhubarb and Vanilla Louise Tart Recipe - This tart is something of a take on a Louise Slice, but instead of raspberry jam my recipe uses homemade Peach, Rhubarb and Vanilla Jam. Serve as an afternoon treat with a cup of tea. There will be extra jam so place into a sterilised jar and keep in the refrigerator to have on toast.

MAKES A 23CM TART, SERVING 12 PEOPLE

PEACH, RHUBARB AND VANILLA JAM:
5 stalks rhubarb, diced
¼ cup lemon juice
1 vanilla bean, seeds scraped out
6 peaches (equals 3 cups mashed)
1¼ cups sugar
2 tsp dry pectin

BASE:
185g butter, softened
1¼ cups caster sugar
1 tsp vanilla essence
3 egg yolks
3 cups standard plain flour
3 tsp baking powder

TOPPING:
5 egg whites
½ cup caster sugar
2 cups thread coconut
2 tsp vanilla essence

Method:
Make jam ahead. Place rhubarb in a pan over medium heat with lemon juice and vanilla seeds. Cook rhubarb until soft, 5–10 minutes. Remove peach skins, then pit and cut peaches into bitesized pieces. Mash peaches and place into pan with rhubarb. Stir over medium-high heat and let mixture come to a boil. Reduce heat and cook for 30 minutes.

In a separate bowl, mix together sugar and pectin. Add sugar and pectin mixture to pan containing peach and rhubarb. Stir together and bring to a boil. Pour into a sterilised jar to set.

To make the tart, preheat oven to 150°C. Lightly grease a 23cm round tart tin. In a mixing bowl, cream together butter and sugar until light and fluffy, then add vanilla essence. Add egg yolks, one at a time, beating well after each addition.

Sift flour and baking powder together and fold through creamed mixture. The dough will seem quite crumbly, this is normal. Press dough into lined cake tin.

Prepare coconut meringue topping. In a clean bowl, use an electric mixer to beat egg whites until they form soft peaks. Gradually add caster sugar a tablespoon at a time, while beating until egg whites form stiff, glossy peaks. Use a spatula to gently fold in the coconut and vanilla essence.

Using a spatula, spread a generous layer of jam over the dough. Spoon and spread coconut meringue over jam. Make sure all the jam is covered with meringue.

Bake in the preheated oven for 20–25 minutes or until the meringue top is a soft pink eggshell colour (it is normal for the meringue to crack). Remove from the oven and cool in the tin for 20 minutes. Carefully remove from tart tin and place on a cooling rack.

Once cool, cut into wedges. The tart can be kept in an airtight container for up to one week.

Peach, Rhubarb and Vanilla Louise Tart