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Dessert

Gooseberry

A pastry-covered gooseberry tart baked at 400°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Gooseberry

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Pick and remove the stems from enough young green gooseberries to fill a dish.

  2. Sprinkle the gooseberries with ¾ cup sifted sugar.

Bake and serve

  1. Cover the dish with pastry.

  2. Bake at 400°F (200°C) and serve as directed for Apple 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

Young green gooseberries
Provide the tart's main fruit filling and its tart, sharp flavour.
Sifted sugar
Sweetens the gooseberries and draws out some of their juice.
Pastry
Encloses the fruit and forms the crust that bakes around it.

“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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