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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) · 3 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. Remove the tops and tails from the gooseberries using scissors.

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

  3. Sprinkle the sugar over the gooseberries.

Assemble and bake

  1. Line the edge of the dish with short crust pastry and cover with another layer.

  2. Decorate the edges of the tart.

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

  4. Before serving, sprinkle fine sifted sugar over the tart.

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 tartness that the sugar balances.
Short crust pastry
Forms the crisp, buttery case and top layer that enclose the fruit.
Moist sugar
Sweetens the gooseberries and draws out juice while the tart bakes.

“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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