📖 Instructions

1. First, let’s prep the pastry. In a large bowl, mix 250g of plain flour, 125g of cold, cubed butter, and a pinch of salt. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. The smaller the crumbs the better! If you do this step right it will make all the difference.
2. Add 3-4 tablespoons of ice-cold water, one tablespoon at a time, mixing gently after each addition. Bring the dough together until it forms a ball. It might seem a bit dry at first, but dont overwork it. It should look relatively smooth.
3. Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes. This resting period is crucial for preventing the pastry from shrinking during baking.
4. While the dough is chilling, prepare the filling. In a saucepan, combine 500g of gooseberries, 100ml of elderflower cordial, and the zest of 1 lemon. Gooseberries can be a pain because of there stems. Just have to pluck them.
5. Gently heat the mixture over medium heat, stirring occasionally, until the gooseberries burst and soften. This will take about 10-15 minutes. Don't let it burn!
6. Remove the saucepan from the heat and allow the gooseberry mixture to cool slightly. Stir in 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water to thicken the filling. I like to let it thicken until you can see the bottom of the pan for a few seconds when you move the mixture around.
7. Preheat your oven to 200°C (180°C fan/Gas Mark 6). On a lightly floured surface, roll out the chilled pastry to a thickness of about 3mm. It should be big enough to line your tart tin.
8. Carefully lift the pastry and place it into a 23cm tart tin. Press the pastry into the corners and up the sides of the tin. Trim any excess pastry from the edges. I usually use a knife and just run it across the top.
9. Prick the base of the pastry with a fork to prevent it from puffing up during baking. Line the pastry with parchment paper and fill with baking beans or rice. This is called blind baking.
10. Bake the pastry for 15 minutes, then remove the parchment paper and baking beans. Return the pastry to the oven and bake for a further 5-10 minutes, or until the base is lightly golden. This is called finishing the crust. Watch it closely so it doesnt burn!
11. Pour the cooled gooseberry filling into the pre-baked tart shell, spreading it evenly. Make sure the filling is not too hot, or it will sog the crust
12. Bake the tart for 20-25 minutes, or until the filling is set and the pastry is golden brown. If the crust starts to brown to quickly, put some foil over it.
13. Remove the tart from the oven and allow it to cool completely in the tin before serving. I like to let it sit for a couple of hours before removing it, just to make sure everything is settled.
14. Dust with icing sugar (optional) and serve with a dollop of crème fraîche or a scoop of vanilla ice cream. Enjoy! What does this mean for you? It means having a mouthwatering tart ready to serve!
15. I hope you enjoyed this recipe. If you did, I'd love to see your comments and photos below!