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Gooseberry Tartlets

Take the required quantity of green gooseberries, put them in a saucepan of boiling water and let them bubble for two or three minutes; then put them in a basin, sprinkle sugar over and let them cool. Rub three-quarters of a pound of butter in with one pound of flour, put in two tablespoonfuls of sugar and one pinch of salt; beat together the yolks of three eggs and a little water, and with them mix the flour to a smooth paste. Take about fifteen tartlet-moulds, butter and line them with the paste. Take the gooseberries out with a skimmer and put some in the center of each tart. Reduce the liquor from the gooseberries in a saucepan with a little syrup until quite thick. When cold, pour a little over each tart, and serve with a little whipped cream on top.