1 Grease and a 20cm loose bottomed tart tin.

2 To make sweet pastry in a food processor: blitz the flour, butter and sugar together until the mixture resembles fine breadcrumbs. Add the vanilla and egg yolks, pulsing the machine for only a few seconds to bring the mixture together into a firm dough (alternatively make pastry by hand, first rubbing the flour and butter together using your fingertips, before adding the sugar. Use a knife to work the vanilla extract and egg yolks into the dry mixture). Add an extra teaspoon of water if needed to bring it together. Wrap in clingfilm and chill for 30 minutes.

3 For the gooseberries: Place the gooseberries and sugar in a heavy-based saucepan and add a splash of water. Bring to a simmer for 10 minutes (discard 100ml liquid if you feel it is too liquidy to fill a tart). You can add any spices at this point, if you wish to. Set aside to cool.

4 For the crumble: In a mixing bowl, use your fingers to rub together the flour and butter to fine breadcrumbs, then stir in the sugar. Add a splash of water and rake through with a fork. Chop the nuts and stir them and the oats through the mixture.

5 Roll the pastry out on a lightly floured work surface to 2mm thickness and use to line the tart tin, then prick several times with a fork. Cover the pastry with parchment paper and fill with baking beans. Bake in an oven preheated to 180 degrees Celsius, fan, for 20 minutes. Remove the beans and paper and return the pastry case to the oven for five more minutes until it is a light golden colour.

6 Once the pastry case is baked, fill the pre-baked tart case with the gooseberry filling. Arrange the crumble over the top of the fruit.

7 Bake in the preheated oven for 30 minutes until golden on top and bubbling around the edges. Serve hot with whipped cream, ice cream or custard.

Variation: Add elderflower cordial instead of sugar to the gooseberries for a lovely flavour.