• Make the grapefruit curd from this recipe if you haven’t already

Make the pastry:

• Combine the flour, sugar and salt in a medium bowl. Rub the cold butter into the flour until the mixture looks like bread crumbs.
• Stir in cold water and then use your hands to gently knead the dough into a ball. Wrap with clingfilm and then refrigerate for half an hour.

Make the raspberry filling:

• Combine all the ingredients in a small saucepan, cover, and place over a low heat. Cook until the raspberries are soft and then remove the lid. Mash everything together with a fork and then let the mixture cook for a bit longer until most of the liquid has evaporated off and the filling is thick.
• Taste and adjust the lemon or sugar if you think it’s too sweet or too tart (this depends a lot on the raspberries you have so feel free to adjust the ratios a bit).

Bake the pastry:

• Preheat the oven to 375°F
• Roll out the pastry and then line a small tart ring (I used a 5” tart ring). Prick the base of the pastry with a fork and then refrigerate the pastry for 10 minutes.
• Remove from the fridge, line the inside with parchment paper or tinfoil and fill with pie weights. Bake for 15 minutes and then remove the pie weights and paper and bake for another 5 minutes until the pastry is golden brown on the base.

Fill the tart:

• Fill the pastry with a layer of the raspberry filling and then a layer of grapefruit curd. Set it in the fridge while you make the meringue.

Make the meringue:

• Weigh your egg whites and place them in the bowl of a standing mixer. Add 1.5 times the weight of sugar (i.e. if your egg white weighs 30 grams then add 45 grams of sugar).
• Place the bowl over a simmering pan of water and mix with a spatula. Keep mixing until the sugar is all dissolved and the mixture reaches 165°F.
• Place the bowl in the standing mixer and whisk on high speed until the mixture has cooled and is light and fluffy.

Finish your tart:

• Pipe your meringue onto the tart in whatever decorative manner makes you happy. Blow torch the meringue to lightly brown it. Decorate with raspberries and enjoy!