Berry Meringue Tart

Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a pie dish.

Mix the flour and salt together in a mixing bowl and rub in the butter, until the mixture resembles breadcrumbs. Add the water a tablespoon at a time and mix to a dough.

Roll out the dough on a floured surface to a thickness of 3mm. Line the pie dish. Prick the base and sides with a fork and line with greaseproof paper and fill with baking beans. Bake for 10-15 minutes. until pale golden. Remove the paper and beans. Cool in the dish.

For the filling: blend the raspberries to a pulp and sieve the juices into a pan.

Mix the cornflour, sugar, lemon juice and water to form a paste. Pour the paste into the raspberry purée and bring to a boil over a medium heat. Reduce the heat and simmer, stirring constantly for 1 minute until the mixture has thickened. Add more sugar to taste. Set aside to cool slightly.

Stir in the egg yolks and butter and leave to cool further before pouring into the pastry case. Chill for 30 minutes.

Increase the oven temperature to to 180°C (160° fan) 350°F gas 4.

For the meringue: whisk the egg whites until stiff. Add the sugar to the mixture a spoonful at a time, whisking continuously.