April 23, 2014
To make gooseberry tarts, line indivudual tart tins with sweet shortcrust pastry and bake blind.
Put the gooseberries (about a handful per person) in a pan with a splash of elderflower cordial and water, just enough to cover the base of the pan. Simmer gently, but don't stir or you risk breaking them up. Take off the heat just before they are ready and cover the pan with cling film, so they finish cooking in the steam. Add sugar to taste.
Now mix good quality clotted cream with set honey and elderflower cordial, just to sweeten lightly. If it's too runny, let it set in the fridge for an hour or so. Fill the tartlet cases with cream, and spoon on the gooseberries.
Drizzle the cooking juices around the edge of each plate for decoration.