Whinberry Tart

8 oz flour
A little salt
1 oz cornflour
2 teaspoons caster sugar
4 oz butter
1 egg yolk
2 tablespoons water
1 lb whinberries (or blueberries), fresh, frozen or bottled.
4 oz icing sugar
2 eggs
3 oz ground almonds
Almond essence, if desired

Set oven to 400F or Mark6. Sift the flour, salt, cornflour and caster sugar into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add the egg yolk and 2 tablespoons of cold water and bind together. Roll out on a lightly floured surface and line a 9 inch flan dish. Bake blind for 10 minutes or so, until beginning to firm. Spread the whinberries over bottom of the flan case. Mix together the icing sugar, eggs, almonds and a drop of almond essence, if desired. Pour this mixture over the whinberries and bake at 325F or Mark3 for 45 - 55 minutes until golden brown. Serve hot or cold, with pouring cream.