Patchwork strawberry & gooseberry pie
Tart gooseberries and jammy strawberries make an unlikely but loving couple!
Cuts into 10 slices Prep 40 mins plus chilling Cook 1 hr
FOR THE PASTRY
1 large egg, at room
temperature, separated 225g unsalted butter, soft but
not greasy 1 tsp vanilla extract 50g caster sugar 350g plain flour, plus extra for dusting extra-thick cold cream, to serve
FOR THE FILLING
500g ripe strawberries, halved 500g gooseberries, topped and tailed 100g caster sugar 1 tbsp caster sugar mixed with 1 tsp
ground cinnamon 2 tbsp ground almonds
1 Put the egg yolk, butter, vanilla, sugar and 1/ tsp salt in a food processor, and pulse 2 until creamy. Add the flour and pulse until the mixture comes together in clumps. Tip onto a lightly floured surface and squash together. Split into two pieces, one slightly larger than the other, then shape into discs. Wrap in cling film and chill for 30 mins.
2 Meanwhile, cook the berries and sugar for 5 mins until the gooseberries are soft. Drain in a colander over a bowl and cool.
3 Heat oven to 200C/180C fan/gas 6. To line a 23cm fluted tart tin with the larger piece of pastry: roll it out to 3mm thick, flip the pastry over your rolling pin and lift it into the tin. Gently push into the ridges using a small ball of pastry, then roll the pin over the tin to remove the excess. Prick the base several times with a fork, chill, then line with foil and fill with baking beans. Bake on a baking sheet for 15 mins. Remove the foil and beans, and bake for 10 min or until the bottom of the pastry is golden. Roll the second disc to the size of the tart. Cut into 5cm squares.
4 Scatter the almonds over the pastry base, top with the fruit and drizzle with 2 tbsp of the syrup. Space the pastry squares over the tart, brush with the egg white, then scatter the pie with most of the cinnamon sugar. Wrap only the edge of the pie with a collar of foil to protect it from overcooking, then bake for 30 mins until golden. Scatter with more spiced sugar, then serve with cream. PER SLICE 400 kcals, fat 20g, saturates 12g, carbs 51g, sugars 25g, fibre 4g, protein 5g, salt 0.3g