6 servings
Prepration:
1. Rub the butter into the flour with your fingertips, then mix in the confectioners’ sugar and egg yolk. Bring the dough together and squeeze it into a round, then put it in the fridge for half an hour to chill. I find this pastry works well in the food processor too; first blitz the flour and butter, then mix briefly with the sugar and egg yolk.
2. Top and tail the gooseberries, then put them into a nonreactive saucepan with the sugar and water and simmer until the fruit has softened slightly— it will go paler in color too. But stop before the gooseberries collapse. Lift the fruit into a bowl with a slotted spoon, then turn up the heat and boil the liquid down to a thick syrup, stopping before it caramelizes.
3. Preheat the oven to 400°F. Roll out half the pastry and use to line an 8-inch tart pan, pushing it up the sides. I use a crinkle-edged tart ring with a removable bottom or an old-fashioned metal tart pan. Chill thoroughly, or freeze for fifteen minutes, then bake for fifteen minutes, baking blind, if you wish, until the pastry is dry and pale-biscuit colored.
4. Transfer the drained berries to the pie shell, pour over the thickened syrup, and leave to cool a little.
5. Roll or press out the remaining pastry into a round. Lift it on the rolling pin and place it gently on top of the pie, pressing the edges down to meet the bottom crust. Cut two air holes in the top crust.
6. Bake for twenty minutes until the pie is pale gold. Remove from the oven, sprinkle with superfine sugar, and return for a further five or six minutes. Leave the pie to cool a little before serving with a pitcher of heavy cream.
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