Gooseberry Tart

Ingredients

9oz Rich shortcrust pastry
1 1/2lb jar gooseberries (12oz draned weight)
caster sugar (to taste)
1tbsp arrowroot / cornflour

Method

Set the oven to 190C and lightly grease six to eight 2 1/2 – 3″ loose base fluted flan tins with butter. On a lightly floured board, roll out the pastry thinly, and line the tins. Prick the bases lightly, then bake for 10-15 mins or until the pastry is set and golden brown. Remove from the oven and cool.

To make the gooseberry filling, drain the gooseberriesw well, keeping the liquid. Sweeten them if necessary with a little sugar – they should still have a nice sharp a tang to them. Just before you want to serve the tartlets (but not too soon, or the gooseberries may make the pastry soggy, fill each pasty base with gooseberries.

Blend the arrow root or cornflour with 150ml of the reserved goozeberry liquid, again, sweetening to taste. Bring ths to the boil and in a small saucepan stir for a minute or two until it has thickened, then take it off the heast and pour a little over the fruit in each tartlet. It will set almost immediate and they are then ready. To serve them as a pudding, serve walm on individual plates, with a pool of apricot coulis beside them.