Gooseberry Squares
Indulge in the tart-sweet brilliance of Gooseberry Squares, a delightful dessert that balances buttery shortbread crust with a luscious, tangy gooseberry filling. Perfect for showcasing the vibrant flavor of fresh or frozen gooseberries, this recipe combines a tender golden crust with a citrusy filling enhanced by a hint of lemon zest. Easy to prepare with a bake time of just 45 minutes, these squares offer a harmonious blend of textures, from the crumbly base to the set, jammy top. Finished with a light dusting of powdered sugar, they make an irresistible treat for dessert tables, afternoon teas, or summer gatherings. Whether you're a fan of unique fruit desserts or looking to highlight seasonal produce, these Gooseberry Squares are sure to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 0.5 cup powdered sugar
- 2 cups gooseberries, fresh or frozen (thawed if frozen)
- 0.75 cup granulated sugar
- 3 units large eggs
- 0.25 cup all-purpose flour
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal later.
In a large mixing bowl, combine 2 cups of flour and 0.5 cup of powdered sugar. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared baking dish to form the crust. Bake in the preheated oven for 15 minutes, or until the crust is lightly golden. Remove from the oven and set aside to cool slightly.
While the crust is baking, prepare the gooseberry filling. In a medium saucepan over medium heat, combine the gooseberries and 0.75 cup of granulated sugar. Cook, stirring occasionally, until the gooseberries break down and release their juices, about 8-10 minutes. Use a fork or potato masher to gently mash the berries.
In a mixing bowl, whisk together the eggs, 0.25 cup of flour, lemon juice, and lemon zest. Gradually stir in the cooked gooseberry mixture until fully combined.
Pour the gooseberry filling over the pre-baked crust, spreading it evenly with a spatula.
Return the baking dish to the oven and bake for 25-30 minutes, or until the filling is set and slightly firm to the touch.
Remove the dish from the oven and let it cool completely on a wire rack. Once cooled, lift the square slab out of the pan using the parchment paper overhangs and place it on a cutting board.
Cut into 12 squares and dust with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
3896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.5 g | 271% | |
| Saturated Fat | 126.5 g | 632% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 467.3 g | 170% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 249.4 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 253 mg | 19% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1176 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
