Gooseberry Tart

Pan 37×29 cm

Pastry:

1. 200 g butter
2. 400 g flour
3. 125 g sugar
4. 1 tbsp sour cream
5. 1 tbsp rum
6. 10 grated bitter almonds
7. zest of one lemon
8. Place all ingredients into a food processor. Knead the dough.
9. Roll out on a silicone mat, or press into a tart pan, shaping small edges.
10. Pre-bake at 180° for 20 minutes.
11. Arrange the gooseberries on the pastry and bake for a further 20 minutes.
12. Dust the finished plyatsok (flat cake) with sugar.

Gooseberries:

1. 2 cups gooseberries
2. 100 g icing sugar
3. 1 tsp cinnamon
4. Top and tail the gooseberries, place in a small saucepan and cook, stirring, for 3–4 minutes.
5. Add the icing sugar and cinnamon.