150g plain flour, plus extra to dust
25g caster sugar
75g butter, cubed and chilled
1 large egg yolk
25g caster sugar
75g butter, cubed and chilled
1 large egg yolk
For the raspberry filling
800g fresh raspberries
5 tbsp cornflour
100-125g golden caster sugar, to taste
2 tbsp lemon juice
5 large egg yolks
60g butter
For the meringue topping
3 large egg whites
175g golden caster sugar
Method
1. Mix the flour, sugar and butter, until they resemble crumbs. Add the yolk and 1 tablespoon cold water, then pulse until it comes together to form a dough. Wrap in and chill for 15 minutes.
2. Preheat the oven to 190°C. Roll out the pastry on a floured surface and use a deep, 23cm 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 temperature to 180°C
3. Make the filling. Whizz the raspberries to a purée, then pass through a sieve to remove the seeds - you should end up with 675ml-700ml purée. Pour into a saucepan.
4. In a bowl, mix the cornflour with 100g sugar, the lemon juice and 1 tablespoon water to give a paste. Stir into the purée, place over a medium heat and cook, stirring, until just boiling. Cook for 1 minute, stirring continuously, until thickened. Taste and add the extra sugar if the raspberries are too tart. Remove from the heat and beat in the 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.
Bon appetit!
2. Preheat the oven to 190°C. Roll out the pastry on a floured surface and use a deep, 23cm 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 temperature to 180°C
3. Make the filling. Whizz the raspberries to a purée, then pass through a sieve to remove the seeds - you should end up with 675ml-700ml purée. Pour into a saucepan.
4. In a bowl, mix the cornflour with 100g sugar, the lemon juice and 1 tablespoon water to give a paste. Stir into the purée, place over a medium heat and cook, stirring, until just boiling. Cook for 1 minute, stirring continuously, until thickened. Taste and add the extra sugar if the raspberries are too tart. Remove from the heat and beat in the 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.
Bon appetit!
Wow, these look gorgeous!! I must try. Love the image...are you on instagram? I'll follow x
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