Ingredients

Step by step

1. Start by making the pastry. Rub the butter into the flour until it resembles fine breadcrumbs. Sift in the icing sugar and add the egg yolk. Add teaspoons of cold water and mix until the mixture just forms a soft – but not sticky – dough. Shape the pastry into a ball and flatten gently. Wrap in clingfilm and chill in the fridge for an hour.
2. On a lightly floured surface, roll out the pastry fairly thinly and use it to line a loose-bottomed 25cm, 3cm-deep tart tin. Don't overstretch the pastry, but press it well against the sides of the tin and allow the excess pastry to hang over the sides. Gently press down on the overhanging pastry using a rolling pin, until the tin is just visible, but don't go all the way through: this will enable the excess pastry to simply snap off after baking, leaving a clean pastry rim.
3. Chill for 30 minutes (or longer is fine) before pricking all over the base with a fork. Preheat the oven to 180°C, fan 160°C, gas 4. Line with baking paper and fill with baking beans.
   Tip

   Short of time? Cheat and use 2 x 220g Taste the Difference all-butter pastry cases instead of making your own pastry.
4. Bake the pastry for about 20 minutes before carefully removing the baking paper and baking beans. Turn the temperature down to 160°C, fan 140°C, gas 3, and continue to bake for another 10 minutes. Remove from the oven and leave to cool.
5. Meanwhile, make the lemon filling. Put the cream and sugar in a medium pan and bring to the boil. Stir in the lemon juice and the lemon zest and simmer for a minute. Remove from the heat, squeeze the excess water from the gelatine and stir the gelatine into the lemon mixture until dissolved. Sieve this lemon mixture into a bowl and allow to cool, before pouring it into the pastry case. Chill the tart in the fridge for several hours or overnight, until it has set.
6. For the candied lemon zest, bring 100ml water and the sugar to the boil in a small saucepan and add the zest. Simmer for 15 minutes, then remove the zest from its syrup, separating the strips of zest and placing them on baking paper to cool.
7. For the raspberry jelly, whiz the raspberries in a food processor to a purée, then sieve and discard the seeds. Gently heat 75ml water and the sugar in a small pan until the sugar has dissolved. Squeeze the excess water from the gelatine and add it to the hot water and sugar. Add the raspberry purée, stir until well incorporated and leave to cool for 10 minutes. Pour the jelly over the set lemon filling, coming just below the pastry rim, and refrigerate for a couple of hours (or overnight) until the jelly has set.
8. To serve, scatter the tart with the candied lemon and remove it from the tin.