This gooseberry tart makes a great summer dessert. Make sure you allow enough time for your pastry to chill and firm up in the fridge, and when you take it out let it return to room temperature before using. Prep time: 30 minutes, plus 6 hours chilling time | Cooking time: 40 minutesEightFor the pastryFor the gooseberriesFor the filling:We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
Read more on telegraph.co.uk