1.

Place flour, sugar and salt in a bowl

2.

Add butter and pulse a few times in a food processor until the mixture resembles coarse breadcrumbs

3.

Add 3 tablespoons of cold water and cut in with a knife until the dough comes together in a ball

4.

Wrap pastry in plastic wrap and refrigerate for 30 minutes

1.

Roll out the pastry on a lightly floured surface until it is 3mm thick.

2.

Gently press pastry into a 23 cm tart tin and freeze for 30 minutes.

3.

Preheat oven to 180 degrees.

4.

Remove pastry shell from the freezer and line with baking paper.

5.

Distribute baking weights on the surface of the paper and bake the shell for 10 minutes.

6.

Remove paper and weights and bake for a further 10 minutes until dry, golden and crisp.

7.

Leave to cool.

8.

Arrange fruit skin side down in pastry case.

9.

Place eggs and sugar in a bowl and whisk until thick and pale.

10.

Add flour and butter and gently combine.

11.

Pour filling evenly over fruit.

12.

Bake for 30-40 minutes or until golden and set in the centre.

13.

Serve with ice cream or cream.