Name: Gooseberry Tart
Ingredients: 2 cups gooseberries; 1 lb short crust pastry; ½ lb moist sugar

Gooseberry Tart

Oven, in the book's wordsA good oven

Ingredients

2 cups gooseberries
1 lb short crust pastry
½ lb moist sugar

Directions

The book says “a good oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the fruit

Preheat the oven to 400°F (200°C).
Using scissors, cut off the tops and tails of the gooseberries.

Assemble the tart

Place the gooseberries in a deep pie dish, piling the fruit high in the center.
Sprinkle the sugar over the gooseberries.
Line the edge of the dish with short crust pastry, cover with another layer, and decorate the edges.

Bake and serve

Bake for about 30 minutes.
Before serving, sprinkle fine sugar over the tart.

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

Gooseberries: Provide the tart's main fruit, bringing tartness and moisture that cook down into the filling.
Short crust pastry: Forms the structure that holds the fruit and encloses it during baking.
Moist sugar: Sweetens the tart and draws juice from the fruit, helping form a syrupy filling.

“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.