For the pastry
- 350g plain flour, plus extra
- 200g butter, cold and cut into cubes
Butter is a dairy product made from separating whole milk or cream into fat and…
- 100g golden caster sugar
- 2 large egg yolks
For the filling
- 2 x 312g jars good-quality lemon curd
- 2 whole large eggs and 2 large egg yolks, beaten together
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 200g punnet raspberry
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- icing sugar, to decorate
For the meringue
- 4 egg whites (from the eggs used for yolks in pastry and filling)
- 140g white or golden caster sugar
- 1 tsp white wine vinegar
- 1 tsp cornflour
Whizz the flour, butter and ¼ tsp salt in a processor until fine. Add the sugar, pulse, then tip in the egg yolks and 4 tsp cold water. Pulse to a dough, tip out onto the work surface, then quickly knead until smooth. Line a 35 x 12cm loose-bottom fluted tin (measured from the top) by pushing the pastry into the tin with your fingers. Pinch an overhang on all sides. Chill on a baking sheet chill for 30 mins.
Heat oven to 200C/180C fan/gas 6. Line the tin with baking parchment and baking beans, then bake blind for 15 mins. Take the paper and baking beans out, then bake for 10-15 mins more until golden and sandy. Allow to cool. Trim the sides using a serrated knife.
Meanwhile, put the lemon curd into a non-stick pan, then beat in the eggs and yolks. Slowly bring to a simmer, stirring constantly, until the mix becomes really thick and dark yellow, about 10 mins. Spoon into a bowl, cover the surface with cling film and cool completely. The pastry and filling can be made up to a day ahead.
Scatter 175g raspberries over the base, then spoon over the cooled lemon curd. Now make the meringue: whisk whites in a large, clean bowl until stiff, then add the sugar in 2 batches, whisking back to shiny, stiff peaks each time. Fold in the vinegar and cornflour. Swirl the meringue over the curd and raspberries, then bake for 10 mins until meringue is lightly golden. Cool for 20 mins, then lift out of the tin onto a serving plate. Scatter remaining raspberries over, then dust with icing sugar.
TipCooking this tart in a rectangular tin makes it really easy to slice and serve. The recipe will also fit a shallow, round, fluted 23cm tin perfectly if that’s all you can lay your hands on. Cook for the same length of time.