England British Europe
225g/8oz Puff Pastry
3 tbsp Raspberry Jam
100g/4oz Fresh White Breadcrumbs
25g/1oz Butter, melted
25g/1oz Caster Sugar
2 Eggs, separated
100g/4oz Icing Sugar
Preheat the oven to 200C, 400F, Gas Mark 6.
Roll out the pastry on a lightly floured surface and use it to line a 20cm/10-inch,
Spread the jam over the pastry.
Place the breadcrumbs, butter, caster sugar and egg yolks
in a large mixing bowl
and mix well with a wooden spoon.
Pour the mixture over the jam and bake in the oven for 30 minutes.
Meanwhile, in a clean mixing bowl, whisk the egg whites until stiff, then gradually
whisk in the icing sugar.
Remove the tart from the oven and reduce the temperature to 140C, 275F, Gas Mark
Spread the meringue mixture evenly over the top of the tart.
Return to the oven
cook for a further 30 minutes until the meringue turns a light golden brown.
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