- 160g plain flour
- 125g unsalted butter
- 1 tbsp caster sugar
- cold water
- punnet of strawberries
- 1kg gooseberries
- 1kg granulated sugar
1. Preheat oven to 200°C, gas mark 6. Sift the flour into a large bowl, cube the butter and rub into the flour until it resembles bread crumbs, stir in the sugar. Using a knife stir in just enough cold water to form a dough.
2. Roll out the pastry on a cold surface to 3mm thick. Cut out the circles and line a tartlet tin. Place a circle of greaseproof paper into each tartlet and fill with baking beans, bake blind for 15 minutes. Remove the beans and paper and return to the oven and bake until golden. Allow to cool.
3. Meanwhile, wash, top and tail the gooseberries and place in a large pan or preserving pan, add 450ml water and bring to the boil, then simmer for about 10 minutes until the fruit is soft. Stir in the sugar and cook over a low heat until the sugar has dissolved.
4. Turn up the heat for 20 minutes stirring from time to time to stop the sugar from burning. Test to see if the jam is ready by placing a little on a cold saucer. Place in the fridge for 2 minutes then run your finger through. If it wrinkles the jam is ready.
5. Wash and hull the strawberries. Carefully remove the tarts from the tin. Half fill with a dollop of gooseberry jam then top with a strawberry. Glaze by brushing the fruit with a little more melted jam.
4. Serve on an ANTA Serving Plate.