Mix the flour, sugar, vanilla seeds and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Flatten the dough a little, cover and chill for approx. 30 mins.
To shape the dough
Roll out half of the pastry on to the prepared cake tin base, close the tin frame. Shape the remainder of the dough into rolls (each approx. 1.5 cm in diameter) and place around the edge of the pastry base, press with the fingertips, pull upwards approx. 3 cm. Prick the base firmly with a fork, chill for approx. 15 mins.
Beat together the egg yolks and sugar using the whisk on a hand mixer for approx. 3 mins. until the mixture becomes lighter in colour. Combine the almonds and cornflour, mix into the egg yolk mixture along with the butter, lemon zest and juice. Spread the mixture over the pastry base.
Approx. 20 mins. in the lower half of an oven preheated to 200°C. Turn the oven down to 150°C. Remove the tin and top with the raspberries.
Beat the egg whites with the salt until stiff, add half of the sugar, briefly continue beating. Add the remaining sugar and continue beating until the egg whites turn glossy. Spread the meringue on top of the tart.
Approx. 20 mins. in the upper half of a preheated oven. Remove and allow to cool slightly. Remove the tin frame, transfer to a cooling rack and leave to cool.