Celebrate bountiful early summer raspberries with this tasty and enticing tart. Enjoy warm or allow to cool before enjoying. For an extra indulgence serve with a scoop of vanilla ice cream or a dollop of extra thick cream.
Place the flour in a mixing bowl then cut in the butter and sprinkle in the salt. With your fingers rub the mixture until it resembles fine breadcrumbs. Mix in the sugar then add just enough water to bring the mixture together into a pastry dough. Wrap in cling film and chill in the fridge for 30 minutes.
Preheat the oven to 200 C / Gas 6. Grease a tart tin.
Turn out the pastry onto a lightly floured work surface and roll out to a thickness of about 5mm. Line the prepared tart tin with the pastry pressing gently into the base and sides.
Bake in the preheated oven for 15 minutes until just beginning to blush golden brown. Remove from the oven.
For the filling:
Place the raspberries into the pastry case and sprinkle with sugar. Brush lightly with beaten egg white. Reduce the oven temperature to 180 C / Gas 4.
Bake in the preheated oven for a further 20 minutes until raspberries are soft. Remove from the oven and serve warm or allow to cool fully before enjoying.