Make pastry and line a loose bottomed flan tin. Freeze until use.
Preheat oven to 180°C.
Mix filling ingredients in large bowl and allow to macerate for 30 minutes.
Arrange into lined flan dish. Cut lattice from pastry and lay on top of filling.
Sprinkle top of pastry with 1 tbsp granulated sugar.
Bake for 30-40 minutes until pastry is puffed and golden.
Serve warm with lashings of whipped cream.