Gooseberry and frangipane tarts

Serves 4

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Method

First, make the pastry. Put the flour and butter in the bowl of a food processor and whizz to a fine crumb. Whizz in the sugar, then the egg yolks and almond essence, with about 4tsp of cold water. It should clump together in large lumps; if it looks too dry, add a tiny bit more water.

Tip on to a floured surface and bring together. Wrap loosely in cling film, flatten a little and chill for 10 minutes.

For the frangipane, whisk the butter and sugar together until pale. Using a wooden spoon beat in the whole egg, yolk, ground almonds and flour. Cut the pastry into 4 and roll, one quarter at a time, out on a lightly floured surface. Use a cutter or fluted-edged flan tin to stamp out 4 circles. Line the 4 shallow nonstick tins, leaving an even overhang all around.

Divide the frangipane between the tins and top with the 200g gooseberries, pushing some down a little. Bring the overhang of pastry over the filling, fluting it a little. Chill for 30 minutes.

Meanwhile, preheat the oven to 200°C/400°F/Gas 6. Bake the tarts for 25-30 minutes until puffed and the pastry is golden. Cool in their tins on a wire rack for 15 minutes, then very gently tip on to the palm of your hand. They will flip out easily. Cool completely.

Whip the cream and almond essence together until just holding a shape. If wished, bake a few extra gooseberries dusted with icing sugar in the oven for the last 10 minutes of cooking the tarts.

When the tarts have cooled, top them with the baked gooseberries and serve dusted with icing sugar.