Serves: 12, Calories: 383

Ingredients:

• 250g chilled butter, chopped. 1878
• 300g self-raising flour. 1005
• 150g ground almonds. 968
• 125g light muscovado sugar. 490
• 350g gooseberries (compote). 429
• 50g flaked almonds. 320
• caster sugar, for sprinkling.

Method:

1. Heat oven to 150°C Fan/Gas Mark 3.½.
2. Grease 9" Pyrex dish.
3. In medium saucepan; Prep gooseberry compote with sugar, (spices, fruit, alcohol) and cornflour to preference. See below. OR JUST USE JAM!
4. In large mixing bowl; Rub butter, flour, ground almonds, m/sugar to crumbs.
5. Compress ⅔ (500g approx) onto dish base and sides (2cm high up sides).
6. Mix flaked almonds with remaining crumbs and chill.
7. Blind bake base, covered in foil, for 20 mins. Uncover and bake for 15 mins more.
8. Spread gooseberry compote over base.
9. Scatter chilled crumbs over gooseberries.
10. Bake for 35-40 mins until golden and fruit bubbles around edge.
11. Sprinkle on c/sugar, cool.
12. Serve

Calories = 4590

• 4590 / 12 = 383
• 4590 / 10 = 459

Tip: To make a compote, heat 350g frozen or fresh gooseberries in medium saucepan, with 50g caster sugar, ¼ tsp cinnamon, ¼ tsp ginger, and ¼ tsp almond essence. Heat gently until bubbling and fruit goes mushy. Thicken with 2 domed tsp cornflour slurry and bubble for 2 mins to cook out flour taste.

Calories in gooseberry compote = 429 (Berries 154. 50g sugar 200. Cornflour 75.)

Tip: More flavours that go with gooseberries; apple, orange, elderflower, ginger, cinnamon, lemon,  vanilla, rhubarb, strawberry, raspberry, almond, coconut, Pernod, Vodka, Gin, sweet white wine.  

Tip: Try 350g rhubarb plus 1 large Bramley Apple, cooked separately with 1 tbsp sugar in each. Thicken rhubarb with 1 domed tsp cornflour slurry. Combine rhubarb and apples when both are desired consistency.  

Tip: Bake streusel-topped tarts on 150°C Fan for 25-30 mins. Blind bake pastry in 12cm/15cm tart tins for 10-15 mins first.