Ingredients
1-1/2 cups all-purpose flour1/4 cup sugar1-1/2 teaspoons baking powder1/8 teaspoon salt1/2 cup cold butter, cubed1 egg1/4 cup milkFILLING:1 cup sugar2 tablespoons quick-cooking tapioca2 cans (15 ounces each) gooseberries, drainedTOPPING:1 tablespoon milk3 tablespoons sugar1/2 teaspoon ground cinnamon
Preparation
In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle.
For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-in. square. Place one portion in the bottom a greased 8-in. square baking dish. Top with filling and remaining pastry.
Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned. Serve warm.
