Ingredients
Topping
Filling
Method
1.Preheat oven to 180C. Place an oven tray in to heat.
2.Grease a loose-bottom tart tin. Line it with the shortcrust pastry, pressing into the fluted edges but leaving plenty of pastry to overhang. In fact, I don’t trim it at all. Chill for 15 minutes, then quickly transfer to the oven tray and bake for 15 minutes until golden brown. The excess pastry will fall onto the tray as it bakes. Turn the oven off, open the door and slowly cool so the pastry doesn’t shrink from the sides.
3.For the crumble topping, process the almonds, flour, brown sugar and cinnamon together until it resembles coarse breadcrumbs. Add the butter and pulse until it starts to clump.
4.Make the filling last so that it doesn’t get too juicy. In a bowl mix the freshly chopped fruit, sugar, cornflour and vanilla.
5.Tumble the fruit mixture into the cooked pastry case and even out. Sprinkle over the topping and bake for 45-50 minutes at 180C. If the pastry rim looks to be cooking too much, cover with foil.
6.Allow the pie to rest for 10-15 minutes before serving with whipped cream.
