Place the flour and ground almonds in a bowl and rub in the butter until the mixture resembles fine bread crumbs.
Stir in the sugar, then add the egg yolk and enough cold water to mix to a soft dough (about 2-3tbsp). Cover and allow to rest in a cool place for 30 minutes.
Preheat the oven to 200℃/185℃ fan/gas mark 6. Roll out the pastry to form a rough circle about 30cm in diameter, there is no need to be precise.
Transfer to a baking sheet and brush the surface with a little beaten egg white. Sprinkle the ground almonds into the centre of the circle leaving a border around the edge.
Pile the gooseberries into the centre, sprinkling with caster sugar as you do so.
Fold the edges of the pastry over the fruit to form a tart. Brush the edge of the tart with beaten egg white and sprinkle with a little more caster sugar.
Bake for 35–40 minutes or until the pastry is crisp and golden.
Notes
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline