Gooseberries 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.Individual gooseberry and almond piesPrep 15 min
Chill 2 hr
Cook 1 hr 30 min
Makes 12200g plain flour, plus extra for dusting
60g icing sugar
