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1
In a food processor, combine the flour with the sugar and salt.
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2
Add the butter and pulse just until it is the size of peas.
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3
In a small bowl, whisk the egg with the ice water.
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4
Drizzle the egg mixture over the dough and pulse just until evenly moistened; do not let it form a ball.
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5
Turn the dough out onto a work surface, gather it together and shape into a disk.
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6
Wrap in plastic and refrigerate until firm, at least 30 minutes.
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7
In a medium bowl, toss the rhubarb with 1/2 cup of the sugar; transfer to a strainer.
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8
Set it over the bowl and refrigerate overnight to drain.
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9
Preheat the oven to 375.
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10
On a lightly floured surface, roll out the pastry to a 14-inch round.
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11
Fit the pastry into a 10-inch tart pan with a removable bottom and trim the overhanging pastry.
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12
Line the pastry with foil and fill with pie weights, dried beans or rice.
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13
Bake the tart shell in the lower third of the oven for about 20 minutes, or until the pastry is set.
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14
Carefully remove the foil and weights and bake the shell for about 10 minutes, or until cooked and the bottom is lightly golden.
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15
Press on the rhubarb to extract as much liquid as possible.
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16
In a bowl, toss the rhubarb with 1/3 cup plus 1 tablespoon of the sugar.
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17
Spread the rhubarb in the shell and bake in the center of the oven for 15 minutes, or until the rhubarb is just tender.
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18
In a medium bowl, whisk the cream with the egg yolks and 3 tablespoons of the sugar.
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19
Pour the custard over the rhubarb and bake in the lower third of the oven for about 20 minutes, or until set.
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20
Increase the oven temperature to 425 and position a rack in the upper third of the oven.
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21
In a large bowl, using a handheld electric mixer, beat the egg whites with the salt until firm peaks form.
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22
Gradually add the remaining 1/4 cup of sugar, beating until the whites are stiff and glossy.
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23
Spread the meringue over the tart all the way to the side.
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24
Bake in the upper third of the oven for 5 minutes, or just until the meringue is lightly browned.
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25
Let the tart cool, then remove the ring, slide the tart onto a cake plate and serve.
