You can use any fruit but I’m thrilled to have found another way to eat my gooseberries.
75g caster sugar
1 tbsp corn flour
320g puff pastry rolled into a rectangle approx 30cm x 20cm
2 tbsp milk
Preheat oven to 190°C
Top and tail the gooseberries, mix in a bowl with caster sugar and corn flour. Place puff pastry on a lined baking tray. Crip up the sides and spoon gooseberry mix into the middle of pastry. Brush edges with milk. Place in oven for approximately 35 minutes.
Serve with vanilla ice cream.
Approximate cost £3.00