11/2 cup plain flour
150g chilled butter
1 tblspn sugar
1 large egg
1/1 tblspn cold water
for the filling
1 cup of raspberries, or other berries with stems removed
3/4 heavy cream
2/3 cup sugar, plus extra for sprinkling
2 large eggs
3 tblspns flour
vanilla essence or creme de cassis, or another exotic liqueur.
Make the crust: Use a grater to grate the butter into the flour. Tip: coat the butter with flour now and again to make grating easier.
Rub the flour and butter together until mixture looks like coarse breadcrumbs. Mix in the sugar, then add the egg and water, using a dough scrapper to mix ingredients together to form a ball.
Briefly knead the to ensure an even texture. Wrap in clingfilm and refrigerate for 1 hour.
Lightly butter and flour a 10 inch tart pan with a removable bottom. Lightly flour a cool surface to roll out the chilled dough slightly wider than the pan. Line the pan with the dough, pressing gently around the edge. Remove any excess dough that hangs over the edge. Refrigerate for 20 minutes.
Heat the oven to high, 400F or 200C. Place the berries into the tart pan. Mix together in a bowl, cream, sugar, eggs, flour and essence until smooth. Pour over berries. Lightly sprinkle with a little extra sugar
Alternatively you can replace the berries with rhubarb. The rhubarb must be cooked first. Harvest a bunch of rhubarb, cut leaves t inches off from bellow the stem. Wash and dry stems. Cut into 1 inch pieces and place into a baking dish. Liberally sprinkle with sugar and a little orange zest on top, lightly stir through the rhubarb.
Roast in a medium hot oven until just cooked. Rhubarb should still be a little firm.