Ingredients: Pastry
175g plain flour
100g butter
1tbsp icing sugar
1 egg yolk
Ingredients: Gooseberry filling
500g gooseberries
55g caster sugar
25g cornflour
25g butter
2 egg yolks
Ingredients: Meringue
3 egg whites
175g caster sugar
Method
1. Make pastry and put aside to chill - use to line a flan dish, chill for another hour then blind bake in a 180C oven for 15 minutes, remove foil / baking beans, then return to oven for a further 5 minutes or so until pastry is golden brown.
2. Top and tail gooseberries, cook with sugar and a couple of tablespoons of water for about 15 minutes.
3. Drain and reserve juices - leave gooseberries to cool, and top up juice to 300ml with water.
4. Blend juice with cornflour, then heat, melting in butter - bring to boil, then simmer for a couple of minutes until smooth - cool slightly.
5. Beat in egg yolks, and stir in gooseberries.
6. Whisk egg whites until they form stiff peaks, and then whisk in the sugar in two batches.
7. Spoon gooseberry mix into tart case, and top with meringue - bake in oven at 160C for around 20 minutes until meringue is crisp and slightly coloured.
Status
Made once - gooseberry mix is lovely, mucked up the blind baking a bit, forgot about how the pastry would shrink - otherwise very nice.
