Berry & Elderflower Tart

• 450g gooseberries, topped and tailed
• 50ml Elderflower Cordial
• 375g rich Shortcrust Pastry
• 3 Eggs
• 100g Caster Sugar
• 300ml Double Cream
• 1 tsp Vanilla Extract

Use a 375 g pack of ready-made chilled shortcrust pastry if you wish.

Prick the gooseberries with a cocktail stick and drop into a bowl. Pour over the cordial and leave to soak overnight.

Put a baking sheet in the oven and preheat to 200°C/Gas Mark 6.

Roll out the pastry on a lightly floured surface to about 3mm  thick, then use it to line a 23cm loose-based, fluted flan tin, about 4.5−5cm  deep.

Prick the base with a fork and pop in the freezer for 30 minutes.

Line the pastry case with a sheet of foil, pressing it gently into the curves of the tin and folding it down carefully over the outside.

Fill with baking beans and bake on the baking sheet for 15 minutes. (Bake blind)

Remove the foil and beans, then bake for a further 5−10 minutes or until the pastry is firm and pale golden brown around the edges.

If necessary, use a little beaten egg to brush over any cracks and return to the oven for 2−3 minutes to seal.

Reduce the oven temperature to 180°C/Gas Mark 4.

Mix together the eggs, sugar, cream and vanilla extract in a jug.

Drain the gooseberries and spoon them into the prepared pastry case. Pour over the egg mixture.

Bake for 35 minutes until the centre is just firm.

Leave to cool for 1 hr before serving.

Tip

To glaze the tart, warm 3 tablespoons of apricot conserve with 1 tablespoon of boiling water. Brush evenly over the cold tart to cover completely.