• 100g (3½oz) ripe gooseberries, halved
• 100g (3½oz) fragrant runny honey
• juice of 1 large lemon (about 100ml/3½fl oz)
• finely grated zest of 1 lemon
• 8 large egg yolks
• 50g (1¾oz) golden caster sugar
• 225g (8oz) unsalted butter, cubed and chilled, plus extra for greasing

For the pastry

• 90g (3 1⁄4oz) icing sugar
• 340g (11 3⁄4oz) plain flour
• 170g (5 3⁄4oz) butter, cubed
  and chilled, plus extra for
  greasing
• 1 egg
• 2 tablespoons iced water

For the fritters

• 20g (¾oz) cornflour
• 30g/1oz plain flour
• sunflower oil, for deep frying
• 8 small elderflower heads
• 2–3 teaspoons golden caster sugar, for dusting the fritters
• icing sugar, for dusting the tart (optional)

First, make the pastry. Combine the icing sugar and plain flour in a medium bowl. Rub in the chilled butter cubes until the mixture resembles fine breadcrumbs (you can also do this in a food processor). Add in the egg and iced water, and stir through to combine. Tip out the dough and bring it together with your hands, kneading lightly to achieve a smooth finish. Wrap the pastry tightly in cling film and place it in the fridge to rest for at least 30 minutes.

Heat your oven to 180°C/350°F/gas mark 4. On a lightly floured surface, roll out the pastry until it is about 3–4mm (1⁄8–1⁄16in) thick. Grease and flour an 18–20cm/7–8in tart tin. Lay the rolled pastry over the tart case, tucking it down into the corners (you’ll have a little overhang). Refrigerate for 15–20 minutes, then remove from the fridge and line the case with baking parchment and baking beans. Place in the oven for 20 minutes, then take out the beans and parchment and blind bake the case for a further 10–15 minutes, until crisp and golden. Remove from the oven and trim around the edge to neaten.

To make the curd, place the gooseberries in a pan with 2–3 tablespoons water, over a medium heat. Bring to a gentle simmer and cook for 6–7 minutes, stirring regularly until the gooseberries are tender. Remove from the heat and pass the gooseberries through a sieve into a large heatproof bowl. Add the honey, lemon juice and zest, egg yolks and sugar. Whisk to combine.

Place the bowl over a pan of barely simmering water. Stir continuously and when the mixture has thickened and is hot, drop in the butter, a few cubes at a time, stirring to encourage it to melt. When you’ve incorporated all the butter, cook for 2–3 minutes, stir, then remove the bowl from the pan. Turn off the heat. Strain the curd through a sieve into a large bowl, then pour it into the tart case. Refrigerate for 6–8 hours, until set.

To make the fritters, combine the flour and cornflour with 3 tablespoons of water, and whisk until smooth. Fill a medium saucepan 5cm (2in) deep with sunflower oil. Place the oil over a high heat, then drip in a few drops of batter – if they fizz the oil is frying-hot. Dip the elderflower heads into the batter, shake them, then lower them one at a time into the oil. Fry each for 1 minute, or until crisp. Dust the fritters with caster sugar and serve on top of the tart, with a final dusting of icing sugar, if you wish.