For 6 portions you need:

  Flan or fleur pastry:

3 oz. butter or margarine
1 oz. sugar
6 oz. plain flour
1 egg yolk
cold water

  For the filling:

Fresh gooseberries or fruit
OR use can of fruit pie filling
 

1. Cream the butter and sugar until really soft and light
2. Add the flour and work together with a palette knife.
3. Stir in the egg yolk and sufficient water to make a rolling consistency.
4. Roll out on a lightly floured board.
5. Fit into the ring or tin. The easiest way to do this is to support the pastry over the rolling pin. Press pastry down firmly.
6. To trim the edge. Cut away surplus pastry with a knife or roll the rolling pin over the top. which automatically cuts away the pastry without stretching or pulling this.
7. Bake 'blind'. This means putting crusts of bread or haricot beans on greased greaseproof paper over the pastry to prevent the bottom from rising. Remove after 15-20 minutes, at the same time lifting off the flan ring, if used, to encourage browning. Bake for time and temperature given until crisp and golden brown.
     Oven temperature: hot. 425°F.,-GasMark7
     Oven position: centre

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