Now is the time for gooseberries.

Related to blackcurrants, they've been a popular British fruit since Elizabethan times. Early in the season, when they're bright green with a veined effect on the skin, they can be fairly firm and tart in both texture and flavour. As the season develops they become softer and sweeter.

You probably know gooseberries well from the classic gooseberry fool - in which they're mixed with whipped cream - but this week's recipe is equally rewarding. Before you begin, make sure you've got a 32cm-diameter non-stick tart mould with a loose base and a blow torch for caramelising the sugar on the tarts at the end.

Gooseberry custard tart with creme fraiche

Serves 8-10

Sweet pastry

250g cold unsalted butter, diced

500g plain flour

125g icing sugar

A small pinch of salt

1 large egg

5g baking powder

Place the cold diced butter in a bowl with the flour and rub the ingredients together with your fingertips until they reach the consistency of breadcrumbs.

Sift the icing sugar and salt into the bowl and stir it in until evenly mixed, then beat the egg and stir it into the flour mix. Knead the mix gently until it comes together into a ball, then wrap it in clingfilm and leave to rest in the fridge for at least 2 hours or overnight.

Roll out the dough on a floured surface to a thickness of about 3mm, line the tart mould with the pastry and rest it in the fridge for 30 minutes.

Set the oven to 180C/gas mark 4. Place a large piece of greaseproof paper inside the tart and fill the tart with baking beans. Place the tart in the centre of the oven for 20 minutes or until the pastry is cooked through then remove the beans and place the tart back in the oven for 5 minutes. Remove the tart from the oven and allow it to cool on a wire rack.

Gooseberry custard

100g gooseberries

135g caster sugar plus 1tbsp for the brulee

225ml double cream

50g peeled sliced ginger root

5 eggs

2 egg yolks

6tbsp creme fraiche

Keep the oven at 180C/gas mark 4. Place the gooseberries on a baking tray, sprinkle 30g sugar over them and cook them in the oven for 15 minutes or until just tender. Drain off any juices and set the berries aside. Reduce the oven temperature to 170C/gas mark 3.

Combine the double cream and ginger in a saucepan and bring to the boil. Add the eggs and extra yolks to the remaining sugar and whisk well. Remove the ginger from the cream then pour the hot cream over the eggs and whisk again.

Place the tart on a tray. Carefully cut each gooseberry in half then place them inside the tart. Pour the custard into the case and bake for 20-25 minutes. When cooked, the filling should be firm in the centre and the top golden brown. Scatter 1tbsp caster sugar over the tart and brulee it with a blow torch. Leave the tart to cool down then serve with a spoonful of creme fraiche.