Gooseberry Tart
Ingredients
Directions
The book says “a good oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the filling
Top and tail the gooseberries.
Place them in a saucepan with enough water to prevent burning.
Stew slowly until they break, stirring often.
Sweeten abundantly and let cool.
Assemble and bake
Pour the mixture into a pie dish lined with puff pastry.
Cover with a top crust and bake in a 350°F (175°C) oven.
Serve
Serve cold with powdered sugar sifted over the top.
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
- Green gooseberries
- Provide the main tart flavour and natural pectin that helps the filling set as it cooks.
- Sugar
- Sweetens the tart and balances the gooseberries' sourness.
- Puff pastry
- Forms a flaky, crisp crust as its layers of fat separate and puff in the oven.
The step that matters
Stewing the gooseberries slowly. Fruit and sugar scorch easily on the bottom of a pan. Stirring often and keeping enough water in the pan spreads the heat evenly and stops the mixture from catching before the berries break down.
“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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