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.
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.
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.
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.