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Dessert

Gooseberry Tart

A tart made with gooseberries, short crust pastry, and sugar, baked until golden.

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

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

  2. Place the gooseberries in a deep pie dish, piling them high in the center.

  3. Add the sugar on top of the gooseberries.

Assemble and bake

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

  2. Cover with another layer of short crust pastry.

  3. Decorate the edges of the tart.

  4. Bake in a 400°F (200°C) oven for about 45 minutes.

  5. Before serving, dust with caster sugar.

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 main fruit filling and its tart, sharp flavour.
Short crust pastry
Forms the crisp, sturdy case and top crust that hold the filling.
Moist sugar
Sweetens the filling and draws juice from the fruit, adding moisture.

“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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