Berry Lattice Tart

You can also use gooseberries, redcurrants, and even cherries for a sweeter taste

1. 1

   Make the pastry following the method below. Cut off a quarter of the pastry, wrap in clingfilm and chill. Roll out the rest of the pastry and use to line a 24cm x 2cm (9½in x ¾in) deep, round, loose-bottomed fluted tart tin. Chill until ready to use.
   
   Preheat the oven to 180C/gas 4.
   
   To make the filling, beat the butter and caster sugar together in a bowl until pale and fluffy. Beat in the egg, then fold in the ground almonds.
   
   Spread the mixture over the pastry case and arrange the berries on top.
   
   Roll out the reserved pastry to a 14cm x 28cm (5½cm x 11in) rectangle and cut it into 12 strips, using a pastry wheel or sharp knife. Arrange the strips on top of the tart, to make a lattice pattern.
   
   Brush the pastry lattice with milk and bake for 30-40 minutes, until the pastry is golden.
   
   Remove from the tin and dust with icing sugar to serve.