Helen Goh’s recipe for gooseberry and almond pies

Pleasingly sour gooseberries are easily tamed in a compote that’s baked in a pie filled with smooth almond creamGooseberries require a little patience. Firm, pale and stubbornly sour, they don’t offer the easy sweetness of other berries, but give them something warm and soft to lean against, and watch them shine. Almond cream feels a natural companion: gently sweet and tender, cushioning the sharpness without dulling it. Baked in muffin tins, these small pies feel informal yet generous, plus all the components can be made up to three days ahead and assembled just before baking. Continue reading...