Gooseberry Meringue Tart Recipe

Gooseberry meringue tart

  • serves 4
  • A little effort

Try a twist on the classic lemon meringue pie with this gooseberry version. The sharpness of the berries makes the taste beautifully tart.



  • shop bought shortcrust pastry 375g
  • butter 50g
  • light brown sugar 100g
  • gooseberries 500g
  • egg whites 2
  • golden sugar 100g
  • cornflour 1 tsp


  • Step 1

    Heat oven to 180c/fan 160c/gas 4. Roll out 375g pack shortcrust pastry, then use it to line a 23cm loose-bottomed tart tin. Line with non-stick baking parchment and baking beans, then bake for 15 minutes. Remove the beans, then bake for 10 minutes more until golden. Remove from the oven, then reduce the heat to 140c/fan 120c/gas 1.

  • Step 2

    Heat the butter and light brown sugar in a pan. when the sugar has dissolved, add gooseberries and toss in the caramel. Cook for a few minutes until they start to split. Remove from heat, leave to cool then tip into pastry case.

  • Step 3

    For the meringue topping, whisk the egg whites to soft peaks. Whisk in golden caster sugar a spoonful at a time, then whisk in cornflour. Carefully blob the meringue over the gooseberries and spread to cover. Bake for about 40 minutes until the meringue is cooked and lightly browned.