Gooseberry and elderflower tarts

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out the pastry to the thickness of a pound coin and trim into 8 rectangles about 12cm x 8cm. Place on a baking sheet.
2. With a sharp knife, score a line around the inside of each square, about 1cm in from the edge, then prick all over the inside with a fork. Brush with the egg glaze and bake for 10-15 minutes until golden brown and puffed up. Cool on a wire rack.
3. Meanwhile, put the gooseberries in a saucepan over a medium-low heat with the sugar and elderflower. When the sugar has dissolved, increase the heat a little and cook until the gooseberries begin to break down. Stir in the lime juice, then cool to room temperature.
4. Lightly whip the double cream, crème fraîche and icing sugar in a bowl, then fold in half the cooked gooseberry mixture. Press down the centre of each tart and fill with a good dollop of the cream and gooseberry mixture. Top with the remaining gooseberries and serve.