All recipes serve 4
Gooseberry
600g gooseberries
3 tbsp sugar
350g sweetcrust pastry
1 egg, beaten
1 Top and tail gooseberries. Place in shallow pie dish and sprinkle with sugar.
2 Roll out pastry. Dampen edges of pie dish and place pastry over. Crimp edges with fork and cut off excess. Brush with egg. Sprinkle over a little more sugar. Cut steam hole in centre. Cook for 40 minutes at 190C/Gas 5 until golden.
Blackberry and apple
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4 small cooking apples
250g blackberries
2 tbsp sugar
350g sweetcrust pastry
1 egg, beaten
1 Peel and core apples, and cut into chunks. Place in shallow pie dish with blackberries. Sprinkle with sugar.
2 Prepare pastry case as before. Sprinkle over a little more sugar. Cut steam hole in centre. Cook for 40 minutes at 190C/Gas 5 until golden.
Plum
12 plums
4 tbsp sugar
Zest and juice 1 orange
Large knob butter
3 tbsp ground almonds
3 eggs, separated
1 Quarter and stone plums. Place pieces in saucepan with 2 tbsp sugar, orange zest and juice and butter. Cover and cook gently until collapsed. Transfer to shallow pie dish, cool slightly. Stir in ground almonds and egg yolks.
2 Whisk egg whites until stiff. Add 1 tbsp sugar and whisk until glossy. Spread over plums, sprinkle over 1 tbsp sugar and cook for 20 minutes at 180C/Gas 4 until golden.
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Rhubarb
500g rhubarb
5 tbsp sugar
Zest and juice 1 orange
Large knob butter
4 tbsp ground almonds
3 eggs, separated
1 Cut rhubarb into chunks. Place in saucepan with 3 tbsp sugar, orange zest and juice and butter. Cover and cook gently until collapsed. Transfer to shallow pie dish. Cool slightly. Stir in ground almonds and egg yolks.
2 Whisk egg whites until stiff. Add 1 tbsp sugar and whisk until glossy. Spread over rhubarb, sprinkle over 1 tbsp sugar and cook for 20 minutes at 180C/Gas 4 until golden.