Gooseberry Tart
Savor the tangy-sweet delight of a homemade Gooseberry Tart, a stunning dessert that effortlessly combines vibrant flavors with rustic charm. This recipe features a buttery, flaky pastry crust as the perfect vessel for a luscious filling of tender gooseberries, sweetened with caster sugar and gently thickened with cornstarch. Infused with a hint of aromatic vanilla, the filling preserves the berries' tart essence while balancing it beautifully with sweetness. The tart crust is brushed with an egg yolk glaze for a beautifully golden finish, making it a show-stopping centerpiece for any dessert table. Ideal for using fresh or canned gooseberries, this tart is an irresistible treat that pairs wonderfully with a dollop of whipped cream or crème fraîche. Whether you're an experienced baker or a beginner, this Gooseberry Tart is a must-try for showcasing summer's zesty fruit in the most delectable way. Perfect for family gatherings or special occasions, this dessert promises to leave a lasting impression!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 3 tablespoons Cold water
- 400 grams Gooseberries (fresh or canned)
- 75 grams Caster sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 1 unit Egg yolk
- 1 tablespoon Milk (for brushing)
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the all-purpose flour and granulated sugar.
Add the cold, cubed butter to the bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
Add the cold water, one tablespoon at a time, and mix until the dough just comes together. Do not overmix.
Form the dough into a disc, wrap it in cling film, and refrigerate for 15–20 minutes.
While the dough chills, prepare the filling. If using fresh gooseberries, wash and trim them. If using canned, drain well.
In a medium saucepan, combine the gooseberries, caster sugar, cornstarch, and vanilla extract. Heat over medium-low heat, stirring gently, until the mixture thickens and the gooseberries soften slightly. Remove from heat and let cool.
Roll out the chilled pastry dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim excess overhang.
Prick the base of the pastry with a fork and blind bake for 10 minutes using baking weights or dried beans.
Remove the weights and bake for another 5 minutes to set the base fully.
Pour the prepared gooseberry filling into the baked tart shell, spreading it evenly.
In a small bowl, whisk together the egg yolk and milk. Brush this mixture lightly over the edges of the tart crust for a golden finish.
Return the tart to the oven and bake for an additional 20–25 minutes, or until the filling is bubbly and the crust is golden brown.
Allow the tart to cool to room temperature before removing from the pan. Serve as is, or with a dollop of whipped cream or crème fraîche.
Nutrition Facts
Calories |
2571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 365.4 g | 133% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 159.7 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 236 mg | 18% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1166 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.
