Serves 8
For the pastry:
5 oz (150 g) plain flour
1¼ oz (30 g) softened butter, cut into smallish lumps, plus a little extra for greasing
1¼ oz (30 g) softened lard, cut into smallish lumps
about 1½ tablespoons cold water
salt

For the filling :
1 lb (450 g) gosseberries, topped and tailed
3½ fl oz (100 ml) crème fraîche
2 large egg yolks
1½ oz (40 g) golden caster sugar
1 teaspoon balsamic vinegar

You will also need a 9 inch (23 cm) losse-based fluted tart tin, 1 inch (2.5 cm) deep, lightly greased ; and a medium-sized baking tray.

First of all, make the pastry. Sift the flour and a pinch of salt into a bowl from a height to ensure it gets a good airing. Then take a knife and begin to cut the fat into the flour. Go on doing this until it looks fairly evenly blended, then rub in the fat using your fingertips only and with as light a touch as possible. As you do so, lift it up high and let it fall back into the bowl, which means that, all the time, air is being incorporated – and air is what makes pastry light. Speed is what’s needed here, so don’t go on rubbing all day – just long enough to make the mixture crumbly, with a few odd lumps here and there.

Next sprinkle a tablespoon of the water over the mixture, then start bringing the dough together, using the knife to make it cling. Now discard the knife and finally bring it together with your fingertips. When enough liquid is added, the pastry should leave the bowl completely clean. If this hasn’t happened, then keep adding a spot more. (Sometimes it only needs your fingers dipped into water.) Place the pastry in a food bag and rest it in the fridge for about 20 minutes. Meanwhile, preheat the oven to gas mark 5, 375°F (190°C) and pre-heat the baking tray at the same time.

Next, transfer the pastry to a flat, lightly floured surface and roll it out to a circle the diameter of the tin. Line the tin with the pastry, press it up about ¼ inch (5 mm) above the rim of the tin all round, then prick the base all over with a fork. Now brush the base and sides with some of the egg white left over from the eggs for the filling.

After that, place the pastry-lined tin on the hot baking tray and bake for 20 minutes until the pastry is just beginning to turn golden. Then remove it and reduce the heat to gas mark 4, 350°F (180°C).

Next, whisk the crème fraîche, yolks, sugar and vinegar together for the filling. Arrange the gooseberries in the pastry case, pour the crème fraîche mixture over them and return the tart to the oven for 40-45 minutes, or until it is a light golden brown. Then remove it from the oven and allow it to settle for about 20 minutes before serving. It also tastes extremely good served cold.