Gooseberry Tart

Recipe by MarieRynr
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 - 1 12
    lb gooseberry, topped, tailed, then rinsed and drained
  • 1
    tablespoon sugar
  • 1 -2
    elderflower head, rinsed and the stems removed
  • 2
    eggs, beaten
  • 14
    pint double cream
  • 4
    tablespoons clear honey
  • 8
    ounces prepared shortcrust pastry
Advertisement

DIRECTIONS

  • Place the gooseberries, sugar and elderflower heads in a saucepan with a little water and simmer until the gooseberries are very soft. Remove the elderflower heads, sieve the gooseberries or puree in a processor or blender, allow to cool and then stir in the eggs.
  • Fold the cream and honey together and stir into the gooseberry mixture.
  • Set the oven to 400ºF, or Mark 6.
  • roll out the pastry on a lightly floured surface and use to line a lightly greased 8 inch flan dish or pie plate, trimming the edges neatly.
  • Pour the gooseberry mixture into the case and bake for 30 to 40 minutes or until the filling is golden.
  • Place on a wire rack and allow to cool before serving, either on it's own or with pouring cream as an accompaniement.
Advertisement