GOOSEBERRIES

The gooseberry season is a fleeting one so make the most of it whilst you can. I think the berries are underused as people often this they are too tart but with a warming climate, they are getting sweeter. It is in fact the skin which holds most of the sharpness.

Wild gooseberries are well-hidden but they are fairly common across the UK. Look out for the bushes in early spring whilst on your walks as they are one of the first shrubs to come into leaf after winter. Then make a mental note of the plant so you can hopefully gather some gooseberries from July-September.

GOOSEBERRY TART WITH ELDERFLOWER CREAM

Serves 8

Ingredients 

For the tart: 

• 400g gooseberries 

• 300ml double cream 

• 3 egg yolks  

• 1 tsp cornflour  

• 1 sheet shortcrust pastry (around 250g) - shop-bought is fine or use this recipe  

• 1 small lemon, zested  

• Half a vanilla pod  

• 70g caster sugar  

For the elderflower whipped cream: 

• 2 tbsp elderflower cordial   

• 300ml double cream 

Method  

• Preheat the oven to 180°c. 

• Line a 10-inch tart tin with a thin sheet of shortcrust pastry and chill in the fridge for 10 minutes. 

• Blind bake for 10-15 minutes until a light golden brown colour, then remove the baking beans and cook for a further 5 minutes. 

• Remove the tart case from the oven and allow to cool a little. 

• Turn the oven temperature down to 150°c. 

• Wash then top and tail your gooseberries. Place on a clean tea towel to dry. 

• Scrape the seeds out of half a vanilla pod and add to your egg yolks along with the lemon zest and sugar. Using an electric whisk (if you have one), whisk the yolks for a couple of minutes until they look paler and more fluffy. Whisk in the cornflour then remove the whisk and stir in the double cream. 

• Place your gooseberries into the tart case and spread them out to create an even layer. 

• Pour the cream mixture over the berries and bake the tart for 40 minutes. 

• Remove the tart and allow to cool and set. You can serve it chilled or at room temperature.  

• Before serving, gently whip the double cream and fold in your elderflower cordial. Dollop on the side of each serving.