Gooseberry Tart

Method

Pastry

1. Rub a little butter around a 7"/18cm round baking dish and pre-heat the oven.
2. Sieve the flour and icing sugar into a large bowl, add the butter and use a pastry blender or fork, to work them together until the mixture resembles fine breadcrumbs.
3. Sprinkle the water over the flour and stir to bring together a ball of dough. If it does not do this easily, add a few more drops of water.
4. Dust the worktop with flour, roll out the pastry to the thickness of a £1 coin and lift it into the dish. Alternatively, press the pastry into a baking dish using your fingers.
5. Prick the pastry all over with a fork and cut away any pastry hanging over the edge of the dish.

Blind baking

1. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
2. Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
3. Bake for 10-12 minutes then remove from the oven, carefully lift the parchment and contents off the pastry and return it to the oven and cook for a further 4-5 minutes without browning too much.

Filling

1. Break the egg into a mixing bowl, add the syrup and vanilla and beat together until combined.
2. Beat in the cream.
3. Stir in the gooseberries then pour the mixture into pastry lined dish.
4. Bake for 25-30 minutes.