Place the flour in a bowl, make a well in the centre and add the butter, chopped into small pieces, egg, sugar and salt.
250 g plain flour (all-purpose flour), 160 g unsalted butter, 1 egg, 40 g caster sugar (superfine sugar), Pinch of salt
Rub the ingredients together.
When almost combined, add the milk, and knead the dough together into a ball.
1 tbsp cold milk
Cover the dough with clingfilm and place it in the fridge for at least an hour.
When ready, roll out the dough and use it to line a fluted tart tin.
Line the base of the pastry case with baking paper and fill with baking beans (or dried pasta), and bake for ten minutes at 180℃/ 350 ℉.
After the ten minutes, remove the baking paper and beans and bake for a further ten minutes.
Remove the case from the oven and put to one side.
Cream the coconut oil with the sugar, and then beat in the eggs one by one.
100 g coconut oil, 100 g caster sugar (superfine sugar), 2 eggs
Stir in the ground almonds, flour, almond extract and rose water.
100 g ground almonds, 10 g plain flour (all-purpose flour), 1 tsp almond extract, 1-2 tsp rose water
Spoon the frangipane mixture into the pastry case.
Wash, top and tail the gooseberries and place them on top of the frangipane, pushing them in slightly.
200 g gooseberries
Bake for approximately 25-30 minutes until the pastry is golden and the frangipane is set and light golden.
Remove from the oven.
Melt the jam and water together in a pan or in the microwave.
A few tablespoons of gooseberry jam, A little water
While the tart is still warm, brush over the jam mixture to glaze the tart.