-PASTRY-
250 g Plain Flour 125 g Butter 25 g Caster Sugar 25 g Ground Almonds 3 tbsp
Cold Water A few drops of almond essence Filling: 3 Eggs 1 tbsp Cornflour
175 g Caster Sugar 250 ml Single Cream 1 tbsp Kirsch Selection of
Raspberries, Cherries and Blueberries (sufficient to cover a 10 inch tart
tin)
1. To make the pastry, cut the butter into small pieces and toss in the
flour. Rub in using fingertips until the mixture resembles fine
breadcrumbs.
2. Stir in the caster sugar and ground almonds. Add the water and almonds
essence and knead lightly until the pastry is smooth.
3. Wrap in cling film and chill in the fridge for 30 minutes. Roll out the
pastry and use to line a 10 inch round tart tin.
4. Bake blind in a hot oven – 400?f / 200?c / Gas Mark 6 – for 10 to 15
minutes before removing the parchment and baking beans and returning to the
oven for 5 more minutes.
5. Let the pastry case cool. Fill the case with the mixed berries and
sprinkle with 125g of the caster sugar.
6. Beat the eggs with the remaining sugar and cornflour until almost white.
7. Mix in the cream and liqueur. Pour this mixture over the fruit and bake
in a preheated oven set at 350?f / 180?c / Gas Mark 4 for 35 to 40 minutes,
or until the custard is set. Serve warm with whipped cream.
Yields
1 servings