Raspberry Meringue Tart


I have a weakness for books about plants, as most gardeners do, but I also have a large collection of cookbooks and this German one was the latest addition…


It is a collection of “Grandma’s favourites”, with real old-fashioned cakes and desserts that German Grandmothers put down in their old recipe books! What I like most is the fruity recipes, as they use berries, rhubarb, apples etc to make beautiful seasonal creations that are simple to put together and often healthier than more modern recipes.


This tart was the first recipe I chose to make, as raspberries are starting to come into the shops and markets now. I was VERY impressed with the sweet pastry base, which is almost like cake. Definitely a base to use in future creations!

The first time I made it there was far too much filling, and the remaining meringue and berries was spread on a baking tray next to the tart… you should have seen me and my Mum spooning up the still warm meringues when they came out the oven, uttering just one “word” over and over:


This is the adapted version, with just the right amount of summery filling for the tart case. But if you fancy extra berry meringues too, just add another egg white and 100g fruit to the filling mixture! 😉

Raspberry (and Blueberry) Meringue Tart


Tart Case

  • 250g (2 cups) plain flour
  • 1 tsp baking powder
  • 120g (1 stick) softened butter
  • 150g (2/3 cup) sugar
  • 1 tbsp vanilla sugar or 1 tsp vanilla extract
  • 1 egg
  • 2 egg yolks (Reserve whites for below)

Sift flour, baking powder and sugar and add other ingredients. Mix to a dough (it will be rather sticky!) and chill for about 1 hour. Preheat oven to 180°C/350°F. Roll dough out on a floured surface to fit a greased 28cm baking tin or quiche dish. Press in firmly, prick base all over with a fork, cover with greaseproof paper and put baking beans on top. Bake blind for 15 minutes.


  • 4 egg whites
  • 200g (just under 1 cup) sugar
  • 500g (1 lb) raspberries, fresh or frozen (or other berries – I used 375g raspberries and 125g blueberries)

Whisk the egg whites until stiff, then gradually whisk in the sugar. Fold in the berries and spread over base. Bake at 180°C/350°F for 35-40 minutes. Leave to cool before removing from the tin.


Absolutely perfect for Sunday Tea in the garden!