Instructions: 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.

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