Ingredients
Method
- A quiet sequence, best taken without haste—each step flowing naturally into the next.
- Separate the eggs, keeping the whites and yolks in clean, separate bowls. Leave them to lose their chill slightly.
- Preheat the oven to 180°C (160°C fan), allowing it to settle into an even heat.
- Roll the pastry to a fine thickness, just larger than your tart tin, and ease it gently into place.
- Blind bake for 12–15 minutes, until the case is lightly golden and set.
- In a saucepan, warm the raspberries with a portion of the sugar and a little water, stirring occasionally as they soften and release their juices.
- Strain the mixture through a sieve, removing the seeds and returning the smooth purée to the pan. Allow it to cool briefly.
- Place back over a medium heat, adding the remaining sugar, and cook gently until slightly thickened—around 5 minutes, just until it begins to hold.
- Loosen the egg yolks with a spoonful of the warm raspberry mixture, then stir them back into the pan, cooking gently until smooth and lightly thickened.
- Pour the raspberry curd into the baked pastry shell, smoothing the surface.
- Whisk the egg whites with the cream of tartar until soft peaks form—light and softly structured.
- Add the sugar gradually, whisking well between each addition, then fold in the cornflour to stabilise.
- Spoon the meringue over the filling, easing it to the edges and shaping gentle peaks across the surface.
- Return to the oven and bake for 15–20 minutes, until the meringue is pale gold with lightly crisped tips.
- Allow the pie to cool for an hour at room temperature, then chill for a further 1–2 hours before serving, giving everything time to settle into place.
Notes
Serve simply, perhaps with a scoop of good vanilla ice cream or alongside a pot of tea—nothing more than what’s needed to let the pie speak for itself.
