Instructions: Cook the pastry shell at 180C until golden brown. Remove from the oven and cool. Prepare the berries by washing and drying. When the pastry shell is cool combine the berries and pour into the pie shell. Make the glaze for the tart by preparing the jelly. Pour over the tart and refrigerate until set.

NOTES :
This recipe is one my family makes every year at Christmas, living in the Southern hemisphere we always have an abundance of fresh fruit, this makes the most of all those berries! It is very easy but the combination of sweet and tart and all those colours is fantastic!

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