In food processor (or in bowl), pulse or whisk together flour, sugar, lemon rind, ginger, cinnamon, salt and cloves. Pulse (or using two knives or pastry blender, cut) in butter until mixture resembles coarse crumbs with a few larger pieces. Pulse (or stir) in egg yolk; add 2 tbsp/ 30 mL ice water until dough holds together when pressed, adding a little more water if necessary. Press into ball; flatten into disc. Cover and refrigerate for at least 30 minutes or up to 2 days.

On lightly floured surface, roll out dough into 10-inch/25 cm circle; cut a few vents in centre. Set aside.

Filling: In 8- or 9-inch/20 or 23 cm ovenproof skillet (preferably cast iron), melt butter over medium-high heat. Add sugar and cook, stirring, until bubbly and nutty brown, about 5 minutes. Add gooseberries. Remove from heat. Place pastry over skillet, cutting off any pastry extending over rim of pan. Using spoon, tuck pastry down between gooseberries and pan. Bake in 425F/220C oven until pastry is golden brown, about 25 minutes. Let stand for 5 minutes. Invert onto serving plate, scraping any fruit stuck to pan onto tart. Serve warm or at room temperature.

Makes 8 servings.