Combine flours, sugar and rind in a large bowl.

Add butter  and rub the mixture until it forms a crumbly texture. Add vinegar, water and bring the dough together. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 200 C

Roll the pastry to 4 mm thick and 35 cm round. Place it on a greased baking sheet.

Spread almond meal on it leaving 5 cm from the border.

In a bowl toss the berries with cornflour, sugar, zest and rosemary.

Top the almond meal with the tossed berry mix and fold over the edges. Brushes the edges with beaten egg and sprinkle raw sugar. Refrigerate for 10 minutes.

Bake them in preheated oven for 10 minutes and reduce the temp to 180 c and bake for 40 minutes or more until pastry is golden and the fruit is bubbling .

Let it set aside for 10 minutes and serve with extra rosemary and double cream.