Gooseberry Tart
Ingredients
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
Remove the tops and tails from the gooseberries using scissors.
Place the gooseberries in a deep pie dish, piling them high in the center.
Sprinkle the sugar over the gooseberries.
Assemble and bake
Line the edge of the dish with short crust pastry and cover the tart.
Decorate the edges of the tart.
Bake in a 400°F (200°C) oven for about 45 minutes.
Before serving, dust the tart with caster sugar.
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 filling and its sharp, fresh fruit flavour.
- Moist sugar
- Sweetens the tart and draws juice from the gooseberries, helping form a syrup.
- Short crust pastry
- Forms the crisp, buttery case that holds the fruit filling.
The step that matters
Piling the gooseberries high in the dish. Fruit piled high in the center helps the tart hold its shape and keeps the pastry lid from sinking as the fruit softens and releases juice during baking.
“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.
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