Ingredients

• 500g/1lb 2oz plain flour
• 100g/3½oz icing sugar
• 250g/9oz cold butter
• cut into cubes
• 1 vanilla pod
• split
• seeds scraped out
• 2 free-range eggs
• knob of butter
• 225g/8oz gooseberries
• topped and tailed
• 150ml/5½oz water
• 225g/8oz granulated sugar
• 1 tbsp elderflower cordial
• 3 free-range eggs
• plus 1 free-range egg yolk
• 150g/5½oz soft butter
• 150g/5½oz caster sugar
• 150g/5½oz ground almonds
• 100g/3½oz untoasted flaked almonds

Directions

• For the pastry
• pulse the flour
• icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the vanilla seeds and pulse briefly. Remove from the food processor and pour the crumbs into a large bowl. Add the eggs and use a blunt knife to form a paste. Roll into a ball
• flatten
• cover in cling film and chill in the fridge for 30 minutes.
• For the gooseberry and elderflower jam
• place a saucer in the freezer.
• Smear the bottom of a large saucepan with the butter
• then add the gooseberries and water and simmer for 15 minutes or until the gooseberries are tender. Reduce the heat
• add the sugar and stir until well combined. Let this mixture heat through until the sugar has dissolved then increase the heat and boil for 8-10 minutes. Remove the pan from the heat and drop a teaspoon of the mixture onto the chilled saucer - you are looking for a skin to form on the surface once it has cooled. If it hasn’t
• continue to boil
• checking every five minutes
• until the setting point is reached. Put the jam into a bowl and allow the mixture to cool a little before stirring in the cordial.
• Preheat the oven to 180C/350F/Gas 4. Grease two 12-hole petit four tins.
• Roll the pastry out thinly on a floured work surface and use it to line the petit four tins. Chill in the fridge for 30 minutes.
• Meanwhile
• for the frangipane
• beat the eggs in a jug and set aside. Beat the butter and sugar until light and fluffy then add the beaten eggs a little at a time until well combined. Stir in the ground almonds.
• Spoon a little jam into the bottom of the tart cases
• cover with a little frangipane then bake in the oven for 15 minutes or until the filling is just beginning to set. Arrange the flaked almonds in a flower pattern on top of the tarts then return them to the oven for 10-15 minutes or until golden-brown. Cool on a wire rack.