Tarte à la Mie de Pain

For the Pastry

• 8 oz (250 g) flour, sifted
• Pinch of salt

Make the pastry. Put the flour and salt in a bowl. Add the butter little by little and enough milk to make a firm dough. Roll up and keep in the refrigerator for 2 to 3 hours.

In a large bowl put the breadcrumbs and enough milk to soak into the bread. Add the sugar, ground almonds, egg yolks and kirsch. Beat the egg whites until stiff and fold them into the mixture.

Line a pie d