Gooseberries are becoming one of my favourite summer fruits. I mean I love raspberries and strawberries but there is something a little more special about gooseberries. For a start they are not quite so abundantly available in the supermarket so it feels like a little triumph when you get hold of some.
Gooseberries feel extra special in the summer month with a shorter season and more limited availability in the shops. So a tart like this is extra special
And then they are usually a bit too tart to eat straight from the punnet. So some cooking is required and there a re a hole host of interesting recipes to try.
This gooseberry tart recipe take a little effort but is really not too difficult. It starts with a sweet pastry – but you could use a ready made shortcrust pastry if making it really just isn’t your thing. There are some companies (Jus Rol) who make a ready made sweet pastry but it may only be available in bigger supermarkets and quite difficult to get hold of.
Making sweet pastry is quite easy. It is just like making usual shortcrust pastry but with the addition of some icing sugar (or you can use caster sugar is you don’t have any icing sugar). It also is best to bake it blind for 15 minutes to cook the pastry before adding the filling. The pastry will need to be weighed down with some greaseproof paper and some baking beans. Although you can use dried chickpeas or other beans.
The recipe needs just eggs cream and sugar along with the gooseberries to make this magnificent dessert. Serve warm out of the oven it is also delicious cold later on. Serve with cream or ice cream.
If you can’t get fresh gooseberries then frozen ones are just as good.
More Gooseberry Recipes
- 23 cm flan dish
For the Pastry
- 150 g plain flour
- 50 g icing sugar
- 75 g cold butter sliced
- 1 egg yolk
- 1 tablespoon cold water
For the Filling
- 400 g gooseberries topped and tailed
- 3 eggs
- 100 g caster sugar
- 300 ml double cream
Make the Pastry
- Preheat the oven to 175 degrees C
- Grease the flan base
- Mix together the flour and sugar
- Rub in the butter gently with your fingertips
- Mix in the egg yolk and water, bringing it all together into a dough with your hands
- Roll out the pastry on a floured surface and fit to the flan base
- Place in the fridge to rest for 30 minutes
- Cover the pastry with greaseproof paper and baking beans and bake in the oven for 15 minutes
Make the Filling
- In a bowl mix together the eggs, cream and sugar
- When the flan case is baked, cover the base with the gooseberries
- Pour the egg mixture over the gooseberries
- Bake in the oven for 35 minutes until the flan is becoming firm and browning a little