Tart Berry Pies

For the pastry: sift the flour into a mixing bowl, then rub in the fats until the mixture resembles breadcrumbs.

Sprinkle in enough cold water to bring it together to a smooth dough that leaves the bowl clean.

Knead lightly, then wrap in cling film and chill for 30 minutes.

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 2 baking trays.

Divide the dough into 3-4 pieces and roll out each on a lightly floured surface into a round.

Place the rounds on the baking trays.

Brush the bases with egg yolk then sprinkle the polenta lightly over this.

Pile the gooseberries in the centre of the pastry, sprinkling them with sugar.

Turn in the edges of the pastry. Brush the pastry surface all oover with egg white, then sprinkle the sugar over the pastry.

Bake for 20-30 minutes, depending on size, until the crust is golden brown.