G ooseberries require a little patience. Firm, pale and stubbornly sour, they don’t offer the easy sweetness of other berries, but give them something warm and soft to lean against, and watch them shine. Almond cream feels a natural companion: gently sweet and tender, cushioning the sharpness without dulling it. Baked in muffin tins, these small pies feel informal yet generous, plus all the components can be made up to three days ahead and assembled just before baking. Individual gooseberry and almond pies Prep 15 min Chill 2 hr Cook 1 hr 30 min Makes 12 200g plain flour , plus extra for dusting 60g icing sugar ⅛ tsp salt Finely grated zest of 1 small unwaxed lemon 130g unsalted butter , cold and cut into cubes, plus 10g extra, melted, for brushing 1 egg 60g flaked almonds Icing sugar , for dusting Softly whipped cream , or creme fraiche, to serve For the gooseberry compote 350g frozen or fresh gooseberries 70g caster sugar Pared peel from 1 small unwaxed lemon Scraped seeds from ½ vanilla pod For the almond…