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Dessert

Gooseberry Tart

A baked tart of gooseberries and sugar, topped with short crust pastry and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Gooseberry Tart

Oven, in the book's wordsA good oven

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

  1. Cut off the tops and tails of the gooseberries with scissors.

  2. Place the gooseberries in a deep pie dish.

  3. Sprinkle the gooseberries with sugar.

  4. Add more sugar if desired.

Assemble and bake

  1. Line the edge of the dish with short crust pastry.

  2. Cover the gooseberries with more pastry.

  3. Bake in a 400°F (200°C) oven for 30 minutes.

Finish and serve

  1. Sift powdered sugar over the tart.

  2. Serve with cream or boiled custard.

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 filling and its sharp, fruity flavour.
Sugar
Sweetens the tart and softens the sharp gooseberry flavour.
Short crust pastry
Forms the crust that encloses and holds the fruit 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.

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