As soon as the oven is hot enough bake the pastry blind. Press the pastry into the tin, remove excess pastry. Add a piece of baking paper and fill with baking beans or dried legumes. Bake for 15 minutes.
Remove the tin from the oven, remove the baking paper and the beans and brush the pastry with egg yolk.
Bake for another 10 minutes
Clean the fruit and put into a small saucepan and put on medium high heat. Keep stirring to make sure it doesn’t burn. Leave to simmer so it thickens a bit for about 5 minutes on low.
Mix the sugar, corn flour and baileys in a bowl till smooth and pour into the pan with bubbling fruit.
Keep stirring and leave to cook for an other minute or three.
Pour the fruit filling into the ready tin with the pastry and smooth the surface. Crumble the macaroons over the top
Bake for another 15 minutes until golden.
Leave to cool for at least an hour before cutting. Delicious with a ball of ice cream or whipped cream