150g plain flour
60g butter
1 egg yolk
Filling
450g raspberries or gooseberries
100ml creme fraiche
2 egg yolks
40g caster sugar
Sift the flour into a bowl. Rub the butter in gently. Beat the egg yol briefly with a fork, then tip into the flour mixture. Gently bring the pastry together with a butter knife until it is all in one ball. Wrap in cling film and put in the fridge for half an hour.
Preheat the oven to gas mark 5. Put a baking tray in to warm up. Grease a 9 inch loose bottomed tart tin.
Roll the pastry out on a lightly floured work surface and line the tin. Prick the base with a fork.
Bake on the heated tray for 20 minutes.
Beat together the creme fraiche, sugar and egg yolks.