Skip to main content
Dessert

Gooseberry Tarts

A pastry tart filled with cooked goose and gooseberries, sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Gooseberry Tarts

Ingredients

Directions

Prepare

  1. Dress and boil the goose.

  2. Prepare the pastry for the tarts.

Fill and bake

  1. Fill the tarts with cooked goose and gooseberries.

  2. Add sugar to taste.

  3. Bake until the pastry is golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Goose
Provides the cooked meat that forms the savoury filling of the tarts.
Gooseberries
Add tartness and juiciness, giving the filling its fruity acidity and moisture.
Sugar
Adds sweetness that balances the sourness of the gooseberries.
Pastry for tarts
Forms the case that holds the filling and browns during baking.

The step that matters

Bake until the pastry is golden brown. Baking sets the pastry and drives browning through the Maillard reaction, which gives flavour and colour. Underbaked pastry stays soft and soggy, while overbaked pastry turns bitter and dry.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes