I had a packet of frozen shortcrust pastry that I bought around Christmas so I wanted to use it up. I decided to team it up with a packet of pre-rolled marzipan also unused since Christmas. I decided to make a combination of Bakewell tart and meringue pie.

I blind baked the pastry case as normal and when it was cool I spread home-made raspberry jam on it then moulded the marzipan into the pastry case. I also had frozen rasps in the freezer and after they had thawed I lined the marzipan with rasps. There was a lot of juice after the raspberries had thawed and I used it to make raspberry curd using the rasp juice instead of the classic lemon.

This was an experiment which was a success and I’ll definitely do it again. If you don’t have a meringue pie recipe you can follow this one here.