Gooseberries and creme fraiche tart

Ingredients:

One pre-baked pastry case made from

5 oz(150 gm) plain flour

1 1/4 oz (30 gm)butter or margarine

1 1/4 oz (30 gm) lard or vegetable fat

Ice cold water to mix

For the filling

1 lb (450 gm) gooseberries, topped and tailed

1 200 ml tub of crème fraîche

4 large egg yolks

3 oz (75 gm) castor sugar

1 teaspoon Balsamic vinegar (or elderflower wine)

Method

Rub the fat into the well-sieved flour, until the mixture resembles fine breadcrumbs. Lift the mixture up frequently with your fingers to incorporate as much air as possible. Make a dip in the middle and pour some of the iced water in, working the pastry mix in with a palette and adding more water as needed until you have a soft – but not sticky – ball. Leave to rest for a while in the fridge. Meanwhile prepare your mixture for the filling. Whisk the egg yolks and the crème fraîche, sugar and vinegar together, leave a little egg yolk for brushing the pastry case when it is made. Place a baking tray in the oven preheated to Gas Mark 5, 375ºF, 190ºC or as recommended if you have a fan oven. Take the pastry from the fridge and roll out in a circle big enough to cover the bottom and sides of the flan tin. Prick the base of the flan and brush over with a little egg yolk. Now place the flan tin on the baking tray and bake for about 20 minutes or until the pastry is pale gold. Remove from the oven.

Arrange the gooseberries on the tart base and pour half of the filling on the fruit. Pull out the oven shelf half way and replace the baking tray with the flan on it. Then it is easier to fill the flan with the rest of the crème fraîche mixture without spilling. Push back carefully and cook at the lower temperature for about 40 minutes or until the custard has set. Allow it to settle for about 15 minutes before serving. It is also delicious served cold.