Raspberry & Almond Tart

• 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

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