Raspberry Meringue Pie

For 6 people.


  • Short crust pastry
  • 225 g plain white flour
  • Pinch salt
  • 110g cold unsalted butter, cubed
  • 2 tsp caster sugar
  • 1 medium free-range egg yolk
  • 500 g raspberries fresh or frozen
  • 90 g melted butter
  • 120 g sugar
  • 120 g ground almonds
  • 3 eggs


  1. Preheat the oven to 190C/375F/Gas 5 and grease a 22 cm / 9 inch fluted loose-bottomed tin.
  2. Line the tin with your rolled out pastry, prick the base with a fork and cover with a circle of grease proof paper add some dried beans and cook in the oven for about 15 mins. The pastry should be dry.
  3. While this is cooking, mix the butter, sugar, ground almonds and egg yolks. When the pastry is cooked remover paper and beans and spoon in your mixture.
  4. Leave the tart to cool
  5. Place the raspberries on top of the mixture and cover with the sugar.
  6. Beat the egg whites until they form peaks and add 2 tablespoons of sugar and beat for another couple of minutes.
  7. Cover the tart with the meringue mixture and sprinkle a little sugar on top which will caramelise in the oven.