Jessamine was my very kind mother-in-law and a wonderful traditional cook. This pie “shows off” fresh raspberries to their best advantage. You can taste the fresh berries; they are not cooked but glazed with their own juices. A shortbread crust is rich but complements the simplicity of the berries. Barely sweetened heavy whipped cream tops the whole thing off. Every time I make this pie it reminds me of a lovely tart served at a London coffee bar in the early 1960s and lovingly of my younger sister, who died last summer. My sister and I strolled ‘round the corner to buy one tart each every afternoon at tea time. With a glass of cold, bubbly milk from the stainless steel milk machine, it couldn’t be beat!