Raspberry & Almond Tart
Perfect for Summer: raspberries and almonds are a classic combination of sweetness and texture.
Serves: 6
Ingredients
- Sweet Shortcrust Pastry made using 175g Plain Flour and 100g Butter
- 225g Raspberries, fresh or frozen
- 1 Dssp Cornflour
- 2 Egg Whites
- 125g Caster Sugar
- 25g Ground Almonds
- Flaked Almonds for Decoration, about 10g
Method
- Line a 20cm flan ring or oblong tin with the sweet pastey and bake blind
- Remove the baking beans and set aside to cool
- Gently combine the cornflour and raspberries and allow to stand to absorb the juice
- Place in the pastry case
- Whisk egg whites until quite stiff then fold in the sugar and ground almonds
- Place on top of the raspberries and decorate with the flaked almonds
- Cook until the meringue is crisp, Gas 4 or 180C
- Serve with cream
Tips
The egg yolks can be used for an omlette or home made mayonnaise
To keep the yolks for 24 hours cover with a little cold water and place in the fridge