A recipe from ” The French Kitchen ” by Joanne Harris and Fran Warde. Many berries work well in this tart- use bilberries if you can find them, or blackberries, raspberries, tayberries or blackcurrant.
Rub the flour and butter together with your fingertips until the mixture looks like breadcrumbs, working in a cool kitchen with cool fingers. Mix in the sugar.
Add the egg and water, using a round-ended knife in a cutting motion to combine the ingredients until they form into a pastry ball. Put the pastry ball on to a cool, floured work surface and lightly knead with the palm of your hand for a minute, to ensure a smooth pastry.
Wrap and place in the fridge to rest for 40 minutes.
Lightly butter a 25cm push-up-bottom flan tin. Dust a cool surface with flour and roll out the chilled pastry to more than fit the tin (because you do not want to have to stretch it). Be careful not to let the pastry stick to the surface – keep dusting lightly with flour.
Line the tin with the rolled-out pastry with the excess lying over the edges, and to trim it, simply roll the pin over the flan tin. Return the pastry to the fridge for 20 minutes.Heat the oven to 200°C/gas 6.
Place the berries in the chilled pastry case. Mix together the eggs, sugar, cream, flour and cassis until smooth and pour over the fruit. Lightly sprinkle with a little extra sugar and bake for 35 minutes. Serve cold,