James Martin served up a delicious raspberry tart on James Martin’s Saturday Morning Masterclass.

The ingredients are: 300g all butter ready rolled puff pastry and 1 egg yolk.

Creme pat: 500ml full fat milk, 5 egg yolks, 125g caster sugar, 50g cornflour, 1 tbs vanilla bean paste and 250ml double cream.

To turn into crème legere: 500ml double cream whipped.

To top: 750g raspberries.

For the glaze: 200g caster sugar, 50ml water and 400g raspberries crushed.

See recipes by James in his book titled: Home Comforts available from Amazon now.