Raspberry & coconut macaroon tart

To make the pastry, put the butter, flour and 1½ tbsp sugar into a food processor with the salt and pulse to a coarse, sandy texture. Separate the egg, reserving the white. Lightly beat the yolk with 2 tbsp cold water. Pulse until the dough comes together, adding another 1 tbsp water if needed. Knead briefly on the countertop, with a dusting of flour if it feels sticky. Shape the smooth dough into a fat disc, wrap and chill for 1-2 hours until firm.

Meanwhile, put the coconut for the filling into a bowl. Pour over 200ml just-boiled water from the kettle, or enough to dampen it all over when stirred through. Cover tightly, then set aside

Have a 23cm, 4cm deep, loose-bottomed fluted tart tin ready. Dust a work surface with flour, remove the pastry from the fridge and allow to warm up for a few minutes. Carefully roll to a 32cm diameter circle the thickness of a £1 coin. If it keeps cracking, allow it warm up for a little longer, then continue.

Loosely roll the pastry onto the rolling pin, then transfer to the tin. Gently press it into the corners, leaving the overhanging pastry. Break a little overhang off and form into a ball. Dip in flour and use this to press the dough into the bottom edges of the tin for a sharp corner on the pastry. Don’t trim the pastry yet. Chill for 30 minutes (or freeze for 15 minutes) to firm up completely.

Preheat the oven to 190°C, gas mark 5. Line the pastry case with foil and fill to the top with baking beans. Bake for 25 minutes, then carefully remove the foil and beans. Gently prick the base with a fork and return to the oven. Lower the temperature to 150°C, gas mark 2 and bake for 10-15 minutes more, until the pastry is a uniform sandy colour. Beat the reserved egg white until just foamy, then brush all over the pastry, especially on any small cracks or holes (see tips). Bake for 5 minutes more. Remove. Turn the oven back up to 180°C, gas mark 4.

To make the filling, put the 5 egg whites into a large, clean mixing bowl and whisk until wet, foamy, soft peaks form that flop over when the whisk is lifted. Stir the sugar and soaked coconut together, then stir through the egg whites until completely coated.

Using a sharp serrated knife flat against the top of the tart tin, slice off the pastry overhang to leave a blunt edge. Brush any crumbs out that fall into the case and discard the excess. Spread the base with the jam, carefully spoon in half the coconut mixture and press down – try not to dislodge the jam. Add the remaining coconut and gently press in the raspberries. Smooth the coconut around the berries.

Bake for 35-40 minutes, or until the coconut is golden and toasted all over the top. Cover loosely with foil if it starts to take on too much colour before the middle is cooked. Cool on a rack to room temperature, then remove from the tin and slice with a sharp knife to serve