Name: Patchwork strawberry & gooseberry pie
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 1 large egg at room temperature, separated; 225g unsalted butter soft but not greasy; 1 tsp vanilla extract; 50g caster sugar; ½ tsp salt; 350g plain flour plus extra for dusting; extra-thick cold cream to serve; 500g ripe strawberry halved, or quartered if large; 500g gooseberry washed, topped and tailed; 100g golden caster sugar plus extra 1 tbsp; 1 tsp ground cinnamon; 2 tbsp semolina or ground almonds

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Patchwork strawberry & gooseberry pie

Patchwork strawberry & gooseberry pie

Jane Hornby

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Cuts into 10 slices

More effort

Prep: 40 mins

Cook: 1 hr

Plus chilling

A star rating of 5 out of 5.3 ratingsRate

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Tart gooseberries and jammy strawberries make a tasty pair - serve with a decorative shortcrust pastry top

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Ingredients

Nutrition

Units:

MetricUS

For the pastry

1 large egg

at room temperature, separated
225g unsalted butter

soft but not greasy
1 tsp vanilla extract
50g caster sugar
½ tsp salt
350g plain flour

plus extra for dusting
extra-thick cold cream

to serve

For the filling

500g ripe strawberry

halved, or quartered if large
500g gooseberry

washed, topped and tailed
100g golden caster sugar

plus extra 1 tbsp
1 tsp ground cinnamon
2 tbsp semolina

or ground almonds

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Nutrition: per slice

kcal400
fat20g
saturates12g
carbs51g
sugars25g
fibre4g
protein5g
salt0.3g

low

Method

step 1

Put the egg yolk, butter, vanilla, sugar and salt in a food processor, and pulse until creamy and soft. Add the flour and pulse until the mixture comes together in clumps – don’t overwork it. Tip onto a lightly floured surface and squish the dough together. Split into 2 pieces, one slightly larger than the other, then shape into smooth discs. Wrap in cling film and chill for 30 mins.
step 2

Meanwhile, make the filling. Put the berries and sugar in a wide pan and cook for 5 mins until syrupy and the gooseberries are soft but not bursting. Drain in a colander over a bowl and leave to cool. Mix together the cinnamon and extra sugar, and set aside.
step 3

Heat oven to 200C/180C fan/gas 6. Line a 23cm fluted tart tin with the larger piece of pastry (see above right). Prick the base several times with a fork, chill until firm, then line with foil and fill with baking beans. Bake on a baking sheet for 15 mins. Remove the foil and beans, and bake for a further 10 mins or until the bottom of the pastry is golden and feels sandy. Roll the second pastry disc to roughly the size of the tart and cut into 5cm squares.
step 4

Scatter the semolina or almonds over the pastry base (this will help to prevent a soggy bottom). Top with the fruit and drizzle with 2 tbsp of the syrup. Space the pastry squares over the tart, brush with egg white, then scatter the pie with most of the reserved cinnamon sugar. Wrap only the edge of the pie with a collar of foil to protect it from overcooking, then bake for 30 mins until golden and crisp. Scatter with more spiced sugar and serve warm with thick cream and the fruity pink syrup in a jug for pouring.

RECIPE TIPS

FINISHING TOUCHES FOR LINING YOUR TIN

Fill any gaps in the pastry with some of the excess. When the pastry shrinks in the oven, it will still be the right depth for your tart.

HOW TO LINE YOUR TIN

As this pastry is quite short, it’s easier to roll out between 2 sheets of baking parchment. Roll out to 3mm thick, remove the top sheet of paper, flip the pastry over your rolling pin and use it to help lift the pastry over the tin. Gently push the pastry into the ridges of the tin using a small ball of pastry to help. Roll the pin over the top of the tin to remove the excess pastry, then gently squeeze the pastry up against the tin so that it stands just proud of the top.

Recipe from Good Food magazine, June 2013

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A star rating of 5 out of 5.3 ratings

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