Categories: June

Ingredients

• 150g plain flour, plus extra to dust
• 25g caster sugar
• 75g butter, cubed and chilled, plus 60g
• 6 large egg yolks
• 800g fresh raspberries
• 5 tbsp cornflour
• 300g golden caster sugar
• 2 tbsp lemon juice
• 3 large egg whites

Directions

1. Whizz the flour, caster sugar and cubed butter in a processor, until they resemble crumbs. Add 1 egg yolk and 1 tablespoon cold water, then pulse until it comes together to form a dough. Wrap in cling film and chill for 15 minutes.

2. Preheat the oven to 190˚C/fan 170˚C/gas 5. Roll out the pastry on a floured surface and use to line a deep, 23cm fluted flan tin. Line with baking paper and fill with baking beans or rice. Place on a baking sheet and bake for 15 minutes. Remove the beans and paper and bake for a further 10-12 minutes, or until dry and pale golden. Set aside to cool. Reduce the oven to 180˚C/fan 160˚C/gas 4.

3. Make the filling. Whizz the raspberries, then pass through a sieve to remove the seeds – you should end up with 700ml. Pour into a saucepan.

4. In a bowl, mix the cornflour with 100g golden caster sugar, the lemon juice and 1 tbsp water to give a paste. Stir into the raspberries, place over a medium heat and cook, stirring, until just boiling. Cook for 1 minute, stirring continuously, until thickened. Taste and add a bit more golden caster sugar if the raspberries are too tart. Remove from the heat and beat in the remaining egg yolks and butter. Cool slightly, then pour into the pastry case and chill for 30 minutes to firm up the filling.

5. Make the topping. Whisk the egg whites to soft peaks in a large, grease-free bowl. Gradually whisk in the sugar, until you have a stiff, glossy meringue. Pile on top of the filling, swirling the meringue with a palette knife to get craggy peaks. Bake for 8-10 minutes, or until the meringue is pale golden. Serve immediately.

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