G ooseberries 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 pies

Prep 15 min

Chill 2 hr

Cook 1 hr 30 min

Makes 12

200g plain flour , plus extra for dusting

60g icing sugar

⅛ tsp salt

Finely grated zest of 1 small unwaxed lemon

130g unsalted butter , cold and cut into cubes, plus 10g extra, melted, for brushing

1 egg

60g flaked almonds

Icing sugar , for dusting

Softly whipped cream , or creme fraiche, to serve

For the gooseberry compote

350g frozen or fresh gooseberries

70g caster sugar

Pared peel from 1 small unwaxed lemon

Scraped seeds from ½ vanilla…