Gooseberry Lattice Tart
|Shortcrust pastry||10 Ounce, defrosted if frozen|
|Beaten egg||1 (for glazing)|
|Caster sugar||3 Tablespoon (adjust quantity as needed for dredging)|
|Custard/Cream||4 Tablespoon (for serving)|
|Gooseberries||8 Ounce, topped and tailed if fresh, defrosted and well drained if frozen (225 gram)|
|Fresh white breadcrumbs||2 Tablespoon|
|Sugar||1 Ounce (25 gram)|
|Finely chopped fresh mint||1⁄2 Teaspoon|
1. Heat the oven to 200C/400F/Gas 6.
2. Cut off one-third of the pastry and reserve. On a lightly floured surface, roll out the remaining pastry and use to line a 23 cm/9 inch pie plate.
3. Mix the gooseberries with the breadcrumbs, sugar and mint, if using. Spoon into the pastry-lined pie plate and spread evenly. Brush the edges of the pastry with water.
4. Use the reserved pastry to make a lattice decoration over the tart. Brush the pastry lattice with beaten egg.
5. Bake the tart in the oven, just above the centre, for 20 minutes; then lower the heat to 190C/375F/ Gas 5 and bake for about 15 minutes more, until the gooseberries are tender. Cover the top with greaseproof paper if the pastry is browning too quickly.
6. Remove the tart from the oven and sift caster sugar thickly over the top. Serve hot, warm or cold, with custard or cream.