Mini gooseberry Bakewell tarts recipe
 Serve these summery petits fours with coffee at the end of a dinner party, or as special tea time treats. 500g/1lb 2oz plain flour100g/3½oz icing sugar250g/9oz cold butter, cut into cubes1 vanilla pod, split, seeds scraped out2 free-range eggs 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 butter225g/8oz gooseberries, topped and tailed150ml/5½oz water225g/8oz granulated sugar1 tbsp elderflower cordial 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 yolk150g/5½oz soft butter150g/5½oz caster sugar150g/5½oz ground almonds100g/3½oz untoasted flaked almonds 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 Method 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. 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 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. 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. 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. 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. 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. 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. 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.