RECIPE for gooseberry, elderflower and almond tart, supplied by Cedar Barn farm shop and café, in Pickering.

Ingredients (serves four)

Pastry
175g plain flour
55g caster sugar
85g butter
3 egg yolks

Frangipane
85g butter
85g caster sugar
1 egg
1 egg yolk
10g plain flour
85g ground almonds.

Gooseberry mixture
200g gooseberries
150g caster sugar
8 tbsp elderflower cordial

Method

Put the gooseberries, sugar and cordial in a pan, bring to boil until the sugar has dissolved and the gooseberries have broken down. Leave to cool.

For the pastry, rub the sugar, flour and butter together until it is a fine crumb. Add the egg yolks. Add a little water if too dry, then cover in cling film and put it in fridge for 10 minutes.

For the frangipane, mix the butter and sugar together until creamy. Add the egg, almonds and flour. Fold together gently. Set aside.

Divide the pastry into four and line the tins with parchment and bake in the oven for 10 to 12 minutes on gas mark 5, 190 degree celsius.

Take out and trim off excess pastry. Allow to cool for a few minutes.

Spoon in a little gooseberry mixture, then the frangipane on top. Sprinkle the flaked almonds, bake for 20 to 25 minutes on gas mark 5/190C – or until the frangipane is spongy.

Cool on a wire rack for 15 minutes or serve warm with ice cream.