Gooseberry Tart
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
Prepare the pastry and line a tart pan.
Wash and stem the gooseberries.
Mix the gooseberries with sugar to taste.
Bake and serve
Fill the tart shell with the gooseberry mixture.
Bake in the oven for 30-40 minutes until the filling is bubbly and the crust is golden.
Let cool before serving.
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, tartness and bulk of the filling.
- Sugar
- Sweetens the tart and balances the gooseberries' natural sourness.
- Pastry
- Forms the crisp, golden shell that holds the filling.
The step that matters
Baking until the filling is bubbly. Gooseberries are very tart and need enough heat to soften and cook through. Bubbling shows the filling has reached a set temperature, while a golden crust shows the pastry is baked and will not turn soggy.
“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 Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.