Steps
- Separate 1 large egg, reserving the white. Pulse the yolk with 225g of softened unsalted butter, 1 teaspoon of vanilla extract, 50g of superfine sugar, and ½ teaspoon of salt until creamy.
- Pulse in 350g of all-purpose flour until clumps form. Shape into two disks, one slightly larger, wrap, and chill for 30 minutes.
- Cook 500g of halved strawberries, 500g of trimmed gooseberries, and 100g of superfine sugar in a wide pan over medium heat for 5 minutes, until syrupy but still holding their shape. Strain over a bowl and cool, reserving the syrup.
- Preheat the oven to 400°F / 200°C. Roll the larger disk ⅛in / 3mm thick, line a 9in / 23cm fluted tart pan, prick the base, and chill until firm.
- Line with foil and pie weights, then bake for 15 minutes. Remove the foil and weights and bake for 10 minutes, until golden and sandy.
- Mix 1 tablespoon of superfine sugar with 1 teaspoon of cinnamon. Roll the remaining dough and cut into 2in / 5cm squares.
- Scatter 2 tablespoons of ground almonds over the crust. Add the fruit and 2 tablespoons of reserved syrup, then arrange the pastry squares loosely over the filling.
- Brush with the egg white, sprinkle with most of the cinnamon sugar, and protect the rim with foil. Bake for 30 minutes, until crisp and golden, then scatter over the remaining cinnamon sugar.