honey tart, stewed gooseberries

sweet pastry (makes one Bin tart ring
126g plain flour
14g rice flour
33g icing sugar
A pinch of salt
70g cold butter cubes
25g egg yolk,
plus 1 yolk to egg-wash
1/3 tbsp cold water

honey custard
150g honey
462g double cream
165g egg yolks
Fresh nutmeg
Stewed gooseberries
400g gooseberrles
3 tbsp honey

1. Tip the flours, icing sugar and salt into a food processor and pulse to separate and aerate the grains. Add the cold butter cubes and pulse again until the mix looks like fine breadcrumbs. If making by hand, rub the butter into the floury mix with the tips of your fingers until the breadcrumb texture is achieved. Pour in the egg yolk along with the cold water and pulse again, or blend using a metal spoon. The mixture will start to stick to the sides of the bowl and come together.

2. Take the crumbly mixture out and use your hands to bring it together on a clean work surface, working very quickly so as not to overwork it. Form the dough into a ball, wrap tightly in clingfilm, flatten slightly and leave to chill in the fridge for at least one hour, preferably two.

3. Lightly dust the worktop with flour and roll the pastry evenly into a circle, turning it clockwise while rolling. Once the thickness is somewhere between a £1 coin and a 50-pence piece, drape the pastry over the rolling pin and lower it over the tart tin. Gently unfold the pastry and press into the corners of the tin with your fingers. Lightly stick a fork into the base a few times. I leave the pastry draped over the edges of the tin, cutting the excess away after it is cooked, but you can trim it by rolling the roiling pin over the top of the tart case. Wrap the leftover bits in clingfilm and keep to plug any holes or cracks that may appear after blind baking. Chill the tart case and the leftovers in the fridge for 30 minutes.

4. Heat the oven to 160C.

5. Line the chilled tart case with greaseproof paper and fill with baking beans, dried beans or rice. Blind bake for 20 minutes. Take the tart out of the oven and leave the beans and paper in the tart case for a further 5 minutes, then remove the beans and paper.

6. Place the tart case back oven for further 10 minutes. Beat the extra egg yolk and brush the inside base and sides of the case, but not the top edges, three times while baking (take it out the oven quickly to do this). Once the pastry case is crisp and golden, turn the temperature down to 100C, leaving the tart case in the oven while you make the filling.

7. To make the honey custard, combine the honey, double cream, yolks and nutmeg in a small pan over a low heat until the mixture is warm to the touch, but not hot, being careful not to add lots of bubbles into the mixture. Pass this warm custard very carefully through a fine sieve.

8. Draw the tart out of the oven a little and, trying to keep it in the oven, pour in the custard, stopping a few millimetres before the top. If you have a cook's blowtorch, you can use it to blast the surface very quickly to get rid of any bubbles there.

9 Place an empty baking tray on the rack of shelves above and over the tart. Check the tart after 45 minutes: it may need a further 5 minutes - the custard should be set but still have a slight wobble.

10 Carefully remove the tart from the oven and leave to cool before putting it into the fridge.

11. Top and tail the gooseberries with a small paring knife. Put the gooseberries and honey in a . stainless-steel pan and stew them over a very low heat until they pop, burst and collapse. This should take about 5-8 minutes - they will give off a lot of liquid so don't be tempted to add any. If there is too much liquid, strain the fruit and keep the syrup for topping yoghurt or porridge in the morning.

12. Place the cooked gooseberries in a bowl and leave to cool in the fridge. Serve alongside slices of the tart.


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