is one of the recipes which we have been given permission
to reproduce by another of the UK recipe sites, Recipes4us.
It is a big site with a wealth of information and recipes.
If you would like to have a look at their website
a look at Florence Sandeman's (who is the Editor of
page to find out why and how she gained her passion
/ 8oz Puff Pastry
3 tbsp Raspberry Jam
100g / 4oz Fresh White Breadcrumbs
300ml / 10fl.oz. Milk
25g / 1oz Butter, melted
25g / 1oz Caster Sugar
2 Eggs, separated
100g / 4oz Icing Sugar
the oven to 200ºC, 400ºF, Gas Mark 6.
out the pastry on a lightly floured surface and use
it to line a 20cm / 10-inch, deep flan dish.
the jam over the pastry.
the breadcrumbs, butter, caster sugar and egg yolks
in a large mixing bowl and mix well with a wooden
the mixture over the jam and bake in the oven for
in a clean mixing bowl, whisk the egg whites until
stiff, then gradually whisk in the icing sugar.
the tart from the oven and reduce the temperature
to 140ºC, 275ºF, Gas Mark 1.
the meringue mixture evenly over the top of the tart.
Return to the oven and cook for a further 30 minutes
until the meringue turns a light golden brown. Serve