Yield: 6 servings
|Floz double cream; lightly whipped
|Rosewater to taste
First of all make the pastry - put all the ingredients into a food processor and whizz to a smooth dough. If you do not have one, put the egg yolks, sugar and butter into a bowl and mix together with your fingertips and then introduce the flour by degrees until all is incorporated. Then knead gently until smooth. Let the pastry rest for at least 30 minutes.
Roll out and line a flan tin, but keep the pastry hanging over the edges.
Press firmly into the base and prick the surface lightly with fork. Now loosely beat up an egg white and brush over the surface of the pastry - this helps to seal. Put into a preheated oven and cook for about 15-20 minutes or until golden brown - temperature 190C. Do not let the pastry go too brown, as it will burn the high sugar content. A pale biscuit colour is best. When cooked, any pastry left hanging over the tin, gently break off.
Hanging the pastry prevents it from collapsing back into the tin and leaves the tin perfectly lined.
Now take your whipped cream and pop in 6oz raspberries. Mash them lightly before you add them, then mix them in. Be careful not to over work the cream or it will start to turn to butter. Now add the rosewater to taste and the sugar.
Pour this raspberry cream into your pastry case then top with all the other raspberries. Try to cover the tart completely with the raspberries close together. Chill.
Now take the raspberry jam and add a little water to it. Bring it up to the boil, sieve it into a bowl and cook, dribble it over the tart.
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