INGREDIENTS

INSTRUCTIONS

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)  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. Stir in the caster sugar and
ground almonds. Add the  water and almonds essence and knead lightly
until the pastry is  smooth. 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. 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. Let the pastry case
cool. Fill the  case with the mixed berries and sprinkle with 125g of
the caster  sugar. Beat the eggs with the remaining sugar and cornflour
until  almost white. 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.  Converted by MC_Buster.  NOTES : Chef:Greg
Robinson  Converted by MM_Buster v2.0l.

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