This is possibly one of the easiest and tastiest tarts you will ever make.
200g gooseberries, topped and tailed
200g strawberries, hulled, halved or quartered
75g caster sugar, plus a little extra to finish
finely grated zest of 1 lemon
3 tablespoon ground almonds
1 egg white, lightly beaten
For the sweet shortcrust pastry
200g plain flour
1 heaped tablespoon icing sugar
pinch of salt
120g cold, unsalted butter, cut into cubes
1 egg yolk
about 50ml cold milk (or water)
For the pastry, put the flour, sugar and salt in a food processor, blitz briefly to combine, then add the butter and blitz until it resembles breadcrumbs. (To make it by hand, rub in the butter with your fingertips.) Add the egg yolk (save the white) and enough milk or water to bring it together into large clumps. Tip onto a lightly floured surface and knead lightly into a ball. Wrap in clingfilm and chill for 30 minutes.
Combine the berries, sugar and lemon zest, and set aside to macerate for 30 minutes.
Heat the oven to 200C/400F/gas mark 6. Line a large baking tray with baking parchment. Use a tray with a slight edge as the tart may leak juice while baking.
On a floured surface, roll out the pastry to a rough circle, 2-3mm thick and about 35cm in diameter, and transfer to the baking tray. Sprinkle the ground almonds evenly over the top without going right to the edges. Spoon the macerated fruit, and any juices, over the pastry, leaving a 3-4cm border. Fold the border inwards over the fruit, brush the pastry edges with the egg white and sprinkle with more caster sugar.
Bake for 30 minutes, or until the pastry is a deep gold. Serve warm with cream or ice cream.