Place 85g butter in a saucepan. Slowly melt. Cool until tepid.
Combine flour, 6 tablespoons sugar, cinnamon and salt and add to melted butter. Toss with a fork until crumbs are formed.
Take a clump of the crumb mixture in your hand and squeeze gently. Break into rough crumbs.
Sprinkle crumbs onto a large shallow pan. Repeat until all the mixture has been made into crumbs. Place crumbs in oven and bake for 15 - 18 minutes until they turn light brown. Set aside to cool and harden.
Heat cream in a 2 litre saucepan until just under a boil. Combine 1/3 cup sugar and cornflour. Beat egg yolks in a mixing bowl with a whisk until slightly thickened. Whisk in sugar-cornflour mixture. Blend in scalded cream. Pour mixture back into saucepan and heat slowly. Stir constantly with a wooden spoon until mixture begins to thicken and comes to a boil.
After custard reaches a boil, simmer about 1 minute. Remove from heat. Stir in 1 tablespoon butter, vanilla and kirschwasser. Cover with a piece of buttered cling wrap. Cool about 10 minutes. Increase oven temperature to 190 degrees C.
Spread custard in pastry shell and bake for 20 - 25 minutes or until bubbly. Remove from oven. Let stand on a rack for 10 minutes to set.
Combine preserves and water in a small saucepan. Heat until mixture comes to a boil. Pass through a fine-mesh sieve. Discard pulp.
Gently brush top of custard with half of the hot preserves. Sprinkle berries generously over hot custard. Lightly brush tops of berries with remaining preserves. Sprinkle tart generously with crumbs, pressing the crumbs gently into the berries so they will stick. Chill tart, uncovered, for about 2 hours. Just before serving, sift icing sugar on top.