The Gooseberry Tart Recipe The sharp gooseberries quiver in smooth, just-set custard, all held together in a light, sweet pastry crust for a sublime seasonal treat.
10in (24cm) tart pan with removable bottom
1¼ cups all-purpose flour
¼ cup sugar
5 tbsp butter
1 large egg yolk
For the filling
14oz (400g) gooseberries
1 cup heavy cream
2 large eggs
¼ cup sugar
1 For the pastry, combine the flour, sugar, and butter, and mix in a food processor to form fine bread crumbs.
2 Add the egg yolk and process until the mixture forms a ball, adding a little cold water, 1 tablespoon at a time, if necessary. Wrap in plastic wrap and chill for 30 minutes.
3 Preheat the oven to 350°F (180°C).
4 Meanwhile, trim the gooseberries and set aside. To make the custard, whisk together the cream, eggs, and sugar. Put in the refrigerator.
5 Roll out the pastry into a circle a little larger than the pan. Line the tart pan with the pastry.
6 Line the pastry crust with parchment paper and baking beans, and bake blind for 15 minutes. Remove the n beans and paper and bake for another 10 minutes until cooked through but still pale.
7 Remove the pan from the oven and put a single layer of gooseberries in the pastry crust.
8 Pour in the custard and return it to the oven for another 35 minutes until the custard is set and golden at the edges. Leave to cool slightly before removing from the pan and serving with thick cream.
|Gooseberry Tart Recipe|