Peach And Raspberry Meringue Tart | Donna Hay

Ingredients

• 12 sheets frozen filo (phyllo) pastry, thawed
• 100g unsalted butter, melted
• ½ cup (110g) caster (superfine) sugar, plus 2 tablespoons extra
• ¼ cup (90g) honey
• 1 vanilla bean, split and seeds scraped
• 800g peaches, halved and cut into 1cm-thick slices
• 250g raspberries
• 225ml eggwhite (about 6 eggs)+
• 1½ cups (330g) caster (superfine) sugar
• 1½ teaspoons white vinegar