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Place butter and flour into the food processor and blitz until it's like breadcrumbs - don't overdo it.
Add the ice cold water and blitz just until the pastry is almost together.
Flour your surface well. Place pastry on top, flour on top of it. Roll lightly, making sure to keep moving and turning pastry so it doesn't stick - add more flour as needed.
Grease your tart tray with butter then coat with flour and toss the excess.
Carefully place pastry on tray and cut off excess.
Layer some sugar on the base. Add finely chopped fruit. Layer more sugar then top with a smaller piece of pastry.
Cut off excess then fold bottom pastry over top and seal with a little water - then cut a steam escape hole in the middle of the tart.
Leave in the fridge until cooking - or for at least an hour.
Preheat oven to 200°C fan. Cook this for approx 35 minutes - look at the pastry and you'll know when it's done.