Pies, Puddings and Pottages

Grease the tart tin with butter.

To make the pastry sift the flour and salt into a large bowl.

Cut the butter into small chunks and add them to the bowl and stir them in loosely until all the butter chunks are coated in flour. Alternatively, you can freeze the butter and coarsely grate it into the flour stirring regularly to make sure the butter gratings are coated in flour.

Make a well in the centre of the mixture and pour in the water, mixing until you have a firm, lumpy, dough.

Cover with clingfilm and place in the fridge for 30 minutes.

On a floured surface, place the dough and shape into a rectangle.

Roll the dough to about 20 x 50cm, keeping the edges straight and even. The rolled-out pastry should have a marbled effect from the lumps of butter.

Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter turn and roll out again to three times the length.

Repeat the folding and rolling out twice more.

Fold one last time, cover with clingfilm and place in the fridge for 30 minutes.

Remove the dough from the fridge and place on a lightly floured work surface.

Roll out and line the tart tin.

Scatter the raspberries into the pastry shell and sprinkle with the sugar.

In a bowl whisk the cream, egg yolks and sugar and pour over the raspberries.

Bake for 40-45 minutes until the custard is set and golden.

Allow to cool completely before dusting with icing sugar before serving.