To make the pastry, combine the butter, flour and icing sugar in the bowl of a food processor then pulse until the mixture resembles rough breadcrumbs.

Add the egg yolks and with the motor running, add the ice water slowly. Mix until the pastry comes together in a soft but firm ball.

Remove from the food processor then form into a disc before wrapping in cling wrap.

Place in the fridge and allow to chill for 30-45 minutes.

Pre-heat the oven to 180°c.

When the pastry has chilled, remove from the fridge.

Reserve a third of the pastry and roll out the rest on a floured surface. Place the rolled out pastry into a 22cm loose-bottomed tart case.

Combine all the filling ingredients in a bowl then transfer to the pastry-lined tart case.

To make the lattice topping, roll out the remaining pastry and cut into strips of around 1cm wide.

Weave the pastry strips on top of the filling then brush with the beaten egg before placing in the oven.

Bake for 30-45 minutes until the pastry is golden brown and crisp and the berries' juices are bubbling.

Remove from the oven then allow to cool to room temperature before removing the tart from the pastry case

Slice and serve.