Put the flour into a mixing bowl, make a well in the centre and add the butter and lard.

Pour over 60 ml (4 tbsp) boiling water. Stir until the fats melt, then mix in the flour gradually to make a warm, waxy looking, smooth dough.

Cut off one quarter of the dough. Using just over half the piece of dough, roll out on a floured surface to a 15 cm (6 inch) round. Raise the edges 3 cm/l 1/4 inches, moulding them to form a pastry case.

Fill with a quarter of the gooseberries and sprinkle with a quarter of the sugar.

Roll out the smaller piece of pastry to make a top crust for the tart.

Cut a small hole in the centre, then fit the top crust on top of the gooseberries, pinching the edges together to seal firmly.

Make 3 more tarts in the same way.

Carefully transfer the tarts to baking sheets and refrigerate for 3 - 4 hours.

Set the oven at 200°c (400°f) gas 6.

Bake the tarts for 30 - 35 minutes. Serve hot, with clotted cream, if liked.