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RASPBeRRY LATTICe TART
6 PersonalPoints per serve
PREP 25 MINUTES COOK 50 MINUTES SERVES 8
40g caster sugar
300g frozen raspberries
1 tbsp (10g) cornflour
1½ sheets (270g) frozen reducedfat shortcrust pastry, just thawed
1 To make raspberry filling, place sugar and 200g raspberries in a saucepan over medium heat and bring to a simmer. Simmer, stirring occasionally, for 5 minutes or until reduced by one-third. Whisk in cornflour and simmer, stirring, for a further 2 minutes or until mixture thickens slightly. Remove from heat, cool for 10 minutes, then fold through remaining raspberries. Set aside to cool completely.
Preheat oven to 180°C and line base of an 18 cm loose-base fluted round tart tin with baking paper. Gently press the whole pastry sheet over base and up side of tin. Cut halved pastry sheet
