Two slices cut out of a large gooseberry tart

Gooseberry tart

Name: Gooseberry tart
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 10
Cuisine: British
Ingredients: 120g plain flour; 50g self-raising flour; 85g unsalted butter cold, cubed; 2 tbsp elderflower cordial; 150ml double cream; 2 egg yolks (freeze the whites for another recipe); 50g caster sugar; 2 tsp elderflower cordial; 325g gooseberries

Katy Greenwood

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Serves 10

Easy

Prep: 20 mins

Cook: 1 hr

plus chilling

A star rating of 5 out of 5.3 ratingsRate

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This gooseberry tart recipe makes the most of crisp, tart berries, pairing their flavour perfectly with soft creamy custard.

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Try our gooseberry tart, then discover our gooseberry crumble, gooseberry fool and more gooseberry recipes.

I love the tender pastry that a combination of plain and self-raising flour creates, but if you don’t have the time or inclination to make pastry, feel free to use ready-made shortcrust instead.

Gooseberry tart recipe

Ingredients

Nutrition

120g plain flour
50g self-raising flour
85g unsalted butter

cold, cubed
2 tbsp elderflower cordial

FILLING

150ml double cream
2 egg yolks (freeze the whites for another recipe)
50g caster sugar
2 tsp elderflower cordial
325g gooseberries

Nutrition: per serving

kcal244
fat17g
saturates10g
carbs20g
sugars7g
fibre2g
protein3g
salt0.3g

Method

step 1

Put the flours and a pinch of salt into a food processor, and whizz briefly. Add the butter and whizz again until the mixture resembles breadcrumbs, then, with the processor running, drizzle in the cordial and continue to whizz until the mixture starts to come together. Turn out onto a lightly floured surface and bring together to form a round disc. Wrap and chill for 20 mins.
step 2

Heat the oven to 200C/180C fan/gas 6. Roll out the pastry to a circle just bigger than a 23cm wide, 2cm deep tart tin. Line the tin with the pastry, gently pressing the edges into the sides. Trim the pastry to just above the lip of the tin. Cut a round of baking paper to fit and fill with baking beans or dry rice. Blind bake for 15 mins, then remove the beans and paper, and return to the oven for 5 mins – the pastry should be golden and feel sandy to the touch.
step 3

In a jug, beat together the cream, yolks, sugar and cordial. Leaving the tin on the oven shelf, tumble in the gooseberries and pour over the custard mixture. Bake for 30-35 mins until set.
step 4

Remove from the oven and leave to cool completely before slicing and serving.

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Authors

Katy Greenwood

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