1.Combine fruit and brandy in medium bowl; stand 10 minutes.
2.Chop cold butter. Sift flour into large bowl; rub in butter until crumbly. Mix in enough of the water to make ingredients just come together. Knead dough lightly on floured surface until smooth. Flatten pastry slightly, wrap in plastic wrap; refrigerate 30 minutes.
3.Meanwhile, combine fruit mixture, spice, brown sugar and the extra water in medium saucepan; cook, covered, over medium heat, about 5 minutes or until sugar dissolves and fruit is soft. Blend cornflour with 1 tablespoon water in small bowl, stir into fruit mixture; cook, stirring, until mixture boils and thickens. Cool.
4.Grease 24cm (9½-inch) round loose-based fluted flan pan. Roll out three-quarters of the pastry on floured surface or between sheets of baking paper until large enough to line pan.
5.Lift pastry into pan; press over base and side, trim excess pastry. Prick base all over with fork, place on oven tray; refrigerate 30 minutes.
6.Preheat oven to 200°C/400°F.
7.Roll out remaining pastry until 5mm (¼-inch) thick; cut pastry into 1cm (½-inch) wide strips.
8.Spread fruit mixture into tart shell. Arrange pastry strips in lattice pattern over fruit mixture, extending strips over edge of pan; press edges to seal, trim excess pastry. Brush pastry with egg white; sprinkle with raw sugar.
9.Bake tart about 45 minutes or until browned lightly; stand tart in pan 10 minutes, before serving with custard or vanilla ice-cream, if you like.
You can also make the pastry using a food processor: process flour and butter until crumbly; with motor operating, add the water and process until ingredients just come together. Or you can use ready-made shortcrust pastry.Note