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