Make the crust.

1. In a large bowl, mix the flour, salt and sugar. Using a pastry blender (or two knives or forks) or your fingers, cut or rub in the butter until the mixture resembles a mix of coarse cornmeal with larger particles the size of peas. (I.e. you’ll still have a fair amount of larger chunks of butter). Stir in the ice water with a fork. When the dough holds together, knead it a few times against the side of the bowl to smooth it out. (If the dough doesn’t hold together, add a few more drops of ice water.) Pat the dough into a disk, and wrap and refrigerate for at least 30 minutes or overnight.
2. Preheat the oven to 400F. Flour a surface and roll out the dough into a round about 14 inches in diameter. (You may have to wait a few moments for the dough to soften). It need not be perfect around the edges as this gives it its rustic look. Lay it on a large baking sheet or pizza pan lined with parchment paper and refrigerate briefly while you prepare the filling (but no longer as the crust will get to hard to fold over the filling later).

Make the filling and assemble the tart

1. In a small bowl, mix together the sugar and cinnamon. Mix 1 tablespoon of the cinnamon-sugar with the flour and sprinkle this mixture over a 9-inch area of the pastry. Spread the prepared gooseberries on top. (I rolled out the dough before prepping the gooseberries; the dough chilled while I topped and tailed the berries). Reserve 1½ tablespoons of the cinnamon-sugar and sprinkle the remainder over the gooseberries. Fold the edges of the pastry up over the berries to form a 9-inch free-form tart, making pleats and pressing them together lightly. Brush the pastry with water and sprinkle with the reserved cinnamon-sugar.
2. Bake the tart in the center of the oven for 40 to 50 minutes, or until the gooseberries are bubbling and lightly browned and the pastry has caramelized in spots and is well browned on the bottom. Cut the tart into wedges with a sharp knife and serve.