Glazed Tarte Aux Framboises

For the pastry: put the flour, salt, icing sugar and butter into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.

Make a well in the middle, add the egg yolk and a little cold water and mix together. Shape into a ball, cover with cling film and chill for 1 hour.

Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23cm|9" tart tin.

Roll out the pastry on a lightly floured surface and line the base and sides of the tin, trimming off any excess.

Line the pastry case with non-stick baking paper and fill with baking beans or rice and bake for 15 minutes. Remove the paper and beans and bake for a further 5-10 minutes until light golden brown. Leave to cool completely.

For the filling: arrange about 500 g of raspberries in the pastry case.

Put the remaining raspberries in a pan with the sugar and most of the water and cook, stirring over a low heat until the sugar has dissolved.

Stir the cornflour with the remaining water to form a paste. Stir into the pan and cook until the berries are soft and mushy and the mixture is thick.

Add lemon juice to taste and stir until thick. Remove from the heat.