1 1/2 c. sifted flour
1/4 tsp. salt
3/4 c. sugar
1 1/2 tsp. powdered sugar
1/2 c. butter
2 eggs, beaten
1 1/2 qt. raspberries (or blueberries)
1 tsp. cornstarch
2 eggs, beaten
1/2 c. heavy cream

Sift flour, salt, 1 1/2 tablespoons sugar and cinnamon together. Beat butter until creamy; combine with flour mixture to make smooth dough. Add 2 beaten eggs; mix well. Chill dough 1-2 hours. Roll out to 1/8 inch thickness or spread with wooden spoon in 8 inch greased layer cake pan. Cover bottom and sides with pastry; crimp decorative edge around top. Bake in hot oven (450 degrees) for 15 minutes. Wash berries; drain. Add remaining sugar. Spread berries in baked shell; save the little raspberry (blueberry) juice which remains in bowl. Return tart to oven and reduce heat to moderate 375 degrees. Bake 10 minutes. Let cool.

Mix 1 teaspoon water and cornstarch; add to eggs and mix; add cream. Cook and stir in top of double boiler over hot water until custard is thickened. Pour over the slightly cooled tart. Let cool.

Serves 6.