“I just love the sharpness of gooseberries married with the aniseedy flavour of sweet cicely. They are two of my favourite things to cook with, and they go so well together. I can think of nothing nicer than using them in a tart with crisp, buttery pastry and creamy, soft custard.”

Serves 4

INGREDIENTS

225g plain flour

110g butter

160g caster sugar

1 large egg

250ml double cream

5 egg yolks

250g local gooseberries, topped and tailed

75g unrefined caster sugar (for the compote)

Vanilla pod (optional)

A few sweet cicely leaves

Biscuit crumbs (optional)

Icing sugar to dust

METHOD 

Pre-heat oven to 160°C

To make the pastry, rub the butter into the flour then add 80g of sugar. Add the egg and make a dough. Chill for half an hour before rolling out to line 4 tart tins (about 4 inches diameter). Blind bake in the oven for 25 to 35 minutes until golden brown and crisp. Set to one side.

To make the custard filling, heat the cream in a pan on the hob until just boiling, then add a few sweet cicely leaves (and the vanilla if you like). Meanwhile, whisk the egg yolks and 80g of sugar until pale. Stir in the hot cream and mix well.

Pour the custard mixture into a clean pan and gently heat whilst continually whisking until it reaches 86°C. It won’t thicken well if it doesn't reach that temperature. This will take about 3 to 5 minutes. Pass the custard through a fine sieve into a bowl and allow to cool.

To make the gooseberry compote, place the prepared berries into a pan with 75g of sugar and gently reduce for 20 to 30 minutes, or until the fruit is just falling apart (not too much like a jam). Allow to cool.

To assemble, spoon the custard into the tart shells then top with the compote. Add a few sprigs of sweet cicely as a garnish and a sprinkle of biscuit crumbs for more texture. A dusting of icing sugar will finish it off nicely!