In a large bowl, mix the flour, salt, and sugar. Using a pastry blender or your fingers, rub the butter into the mixture until it resembles coarse cornmeal with some pea sized chunks mixed in. 

Using a fork, stir in the ice water. Once the dough holds together, knead it a few times in the bowl with your hand to smooth it. If it doesn't hold, add a few more drops of ice water. 

Pat the dough into a disk, wrap in seran wrap, and refrigerate for a minimum of 30 minutes. Can be refrigerated overnight.

Preheat oven to 400°F. Flour a work surface and roll out the dough to about a 14" circle. The dough may need a few moments to soften before you can roll it. 

Line a baking sheet with parchment paper and place your rolled dough on top. Refrigerate while you prepare your gooseberries. 

In a small bowl, mix together the cinnamon and sugar. Mix 1 tbsp. of your cinnamon sugar mixture with the flour. Remove your dough and sprinkle the flour mixture over the top of a 9" area of the pastry.

Spread the gooseberries on top of the floured pastry top. Separate 1-1/2 tbsp. of the cinnamon sugar mixture and put aside. The remainder you can sprinkle on top of the gooseberries. 

Fold the edges of the pastry up and over the berries, pressing the dough together in the corners where it overlaps. It will not cover all of the berries, but will form a sort of wall. 

Brush the pastry with water and sprinkle with the remaining cinnamon sugar. 

Bake the tart for about 40-50 minutes, or until the gooseberries are bubbling and lightly browned. The patry bottom should be well browned. 

Cut the tart into wedges before serving.