Shortbread baskets with gooseberries

Ingredients:

Tartlets

• 2 cups premium flour
• 220 g butter, very chilled, cut into small pieces
• 1 teaspoon of salt
• 1 tbsp. sugar
• 1/4 cup ice water (or as needed)
• 2 tbsp. sugar
• Special equipment: 8 tartlet moulds with a diameter of 7 cm.

Berry filling

• 2 cups gooseberries, washed and dried, stems removed
• 4 cups blueberries, washed and dried
• Juice of 1 lemon
• 1/4 cup sugar
• 1/3 cup flour
• A pinch of freshly grated nutmeg
• 110 g butter (1 tbsp per tartlet) + extra for greasing the pan
• The white of 1 large egg, to grease the tartlets
• Finely ground cornmeal, for dusting the pan
• Powdered sugar to dust the tartlets

Preparation:

1. Knead the dough for the tartletsCombine the flour, butter, salt, and sugar in the bowl of a food processor. Process until the butter is the size of peas. Add ice water a little at a time until the dough comes together. Place the dough on waxed paper and divide in half. Using the ends of the paper, form two balls. Wrap in plastic wrap and refrigerate until ready to use.
2. Prepare the caramelPlace the sugar in a heavy-bottomed saucepan and heat over low heat until the sugar turns lightly brown. Pour the caramelized sugar into a 25cm (10-inch) aluminum mold or onto a silicone mat to set. Once the caramel has set, break it into 2-4cm (0.8-1.6 inches) pieces. Set aside for later use in the berry casserole.
3. Prepare the berry fillingIn a large bowl, combine the hulled gooseberries and blueberries. Drizzle with lemon juice. Sprinkle the berries with sugar, flour, and nutmeg (don't mix them, just sprinkle them on top, otherwise they'll become too soft).
4. Assemble the tartletsTake 8 small tartlet pans, grease the insides with butter, and sprinkle generously with cornmeal. Cut the dough into 8 equal pieces and return 7 of them to the refrigerator (the dough needs to be kept cold). Roll the dough into a 10 cm diameter circle; it should be quite thick. Place the circle of dough into the prepared pan and repeat the same process to fill the 8 pans. Place them on a baking sheet.
5. Preheat oven to 190°C (375°F). Brush the bottom of the pastry shell with egg white. Carefully scoop floured and sugar-coated berries and arrange them among the pastry-lined tins. Place a piece of caramel on top of the berries. Fold the edges of the pastry into a circle, making sure not to completely enclose the filling in the center. Spread 1 tablespoon (15g) of butter on top of each tartlet. Brush the exposed areas of the pastry with egg white and bake for 45 minutes.
6. Serve the tartlets sprinkled with powdered sugar.