Gooseberry Dessert

• 1-1/2 cups all-purpose flour
• 1/4 cup sugar
• 1-1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 egg
• 1/4 cup milk
• 1 cup sugar
• 2 tablespoons quick-cooking tapioca
• 2 cans (15 ounces each) gooseberries, drained
• 1 tablespoon milk
• 3 tablespoons sugar
• 1/2 teaspoon ground cinnamon

1. 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.
2. 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.
3. Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375u0b0 for 30-35 minutes or until lightly browned. Serve warm.

flour, sugar, baking powder, salt, cold butter, egg, milk, sugar, tapioca, gooseberries, milk, sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/gooseberry-dessert/ (may not work)