150g butter (or margarine for the 'bad' fat conscious) softened90g plain flour
40g self-raising flour
1/3 cup caster sugar
1 egg
150g raspberries (I used frozen)
2 egg whites
1/2 cup caster sugar, extra
30g flaked almonds
Preheat oven to 180C, Grease and line tin. Cream butter and sugar together, add egg, sugar and flour. Spoon into tin, sprinkle over raspberries. Whip eggwhites till soft peaks form, add sugar in 3 lots. Spread over raspberries and sprinkle with flaked almonds, bake for 30 mins until meringue is slightly brown. Better if refrigerated. You could put lemon curd instead of berries if you like, the tart is quite sweet so you need something sour as a contrast.
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