Pies And Tarts Recipes - Raspberry Tart

Ingredients

• 4 egg yolks

• 65g/generous 4 tbsp caster sugar

• 45ml/3 tbsp plain flour

• 300ml/1 1/4 cups milk

• 1.5ml/1/4 tsp salt

• 2.5ml/1/2 tsp vanilla essence

• 450g/2 2/3 cups fresh raspberries

• 75ml/5 tbsp redcurrant jelly

• 15ml/1 tbsp orange juice

FOR THE PASTRY

• 185g/1 2/3 cups plain flour

• 2.5ml/1/2 tsp baking powder

• 1.5ml/1/4 tsp salt

• 15ml/1 tbsp sugar

• grated rind of 1/2 orange

• 75g/6 tbsp cold butter, cut in pieces

• 1 egg yolk

• 45-60ml/3-4 tbsp whipping cream

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Method:

1. For the pastry, sift the flour, baking powder and salt into a bowl. Stir in the sugar and orange rind. Add the butter and rub in until the mixture resembles breadcrumbs. Stir in the egg yolk and cream to bind. Form into a ball, wrap and chill.

2. For the filling, beat the egg yolks and sugar until thick and creamy. Gradually stir in the flour. Bring the milk and salt just to the boil, then remove from the heat. Whisk into the egg yolk mixture, return to the pan and continue whisking over a moderately high heat until just bubbling. Cook for 3 minutes to thicken. Transfer to a bowl. Stir in the vanilla, then cover with greaseproof paper.

3. Preheat the oven to 200"C/400"F/Gas 6. Roll out the pastry and use to line a 25cm/10in pie dish. Prick the base, line with greaseproof paper and fill with baking beans. Bake for 15 minutes.

4. Remove the paper and beans, and bake until golden, 6-8 minutes more. Leave to cool. Spread an even layer of the custard filling in the pastry case and arrange the raspberries on top. Melt the jelly and orange juice in a pan and brush on top to glaze.