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1
First of all make the pastry - put all the ingredients into a food processor and whizz to a smooth dough.
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2
If you don't have one, put the egg yolks, sugar and butter into a bowl and mix together with your fingertips and then introduce the flour by degrees till all is incorporated.
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3
Then knead gently till smooth.
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4
Let the pastry rest for at least 30 min.
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5
Roll out and line a flan tin, but keep the pastry hanging over the edges.
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6
Press firmly into the base and prick the surface lightly with fork.
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7
Now loosely beat up an egg white and brush over the surface of the pastry - this helps to seal.
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8
Put into a preheated oven and cook for about 15-20 min or possibly till golden - temperature 190C.
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9
Don't let the pastry go too brown, as it will burn the high sugar content.
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10
A pale biscuit colour is best.
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11
When cooked, any pastry left hanging over the tin, gently break off.
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12
Hanging the pastry prevents it from collapsing back into the tin and leaves the tin perfectly lined.
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13
Now take your whipped cream and pop in 6oz Boysenberries.
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14
Mash them lightly before you add in them, then mix them in.
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15
Be careful not to over work the cream or possibly it will start to turn to butter.
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16
Now add in the rosewater to taste and the sugar.
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17
Pour this Boysenberry cream into your pastry case then top with all the other Boysenberries.
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18
Try to cover the tart completely with the Boysenberries close together.
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19
Chill.
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20
Now take the Boysenberry jam and add in a little water to it.
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21
Bring it up to the boil, sieve it into a bowl and cook, dribble it over the tart.
