By Debbie Collins - 5th June 2019 6:03am
- 450g gooseberries (red or green for cooking)
- 100g sugar
1. Cook gooseberries and sugar gently in a little water.
2. Mix in a bowl... 50g sugar, 2 tablespoons cornflour, 1 teaspoon cinnamon and 1 teaspoon nutmeg and add enough water to make a paste.
3. Line a 18cm loose bottomed flan or cake tin with shortcrust pastry and cut left-over pastry into strips to make a lattice.
4. Oven at 180 fan.
5. When gooseberries are just cooked add the cornflour mixture stirring slowly and heat gently till thickened. If it is still too runny add a little more cornflour mixed with water. This does need to be quite thick.
6. Pour into the uncooked pastry case....make a lattice with the left over pastry and cook till pastry is golden brown and gooseberries are just bubbling....about 30 minutes.
7. Allow to cool a little and remove from the flan tin
Can use gooseberries from frozen.....I make my own pastry using 230g plain flour, 115g butter, egg yolk and water. This gives plenty of pastry to make the lattice.
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