Gooseberry Tart

See the RecipeChristopher Hirsheimer

This is the ultimate summer dessert, best made with the first crop of gooseberries.

Gooseberry Tart
This is the ultimate summer dessert, best made with the first crop of gooseberries.
Yield: serves 6-8

For the Pastry

  • 1 cup all-purpose flour
  • 3 tbsp. cake flour
  • 2 tbsp. sugar
  • pinches salt
  • 10 tbsp. cold butter, cut into pieces

For the Filling

  • 3 tbsp. Gooseberry Jam or currant jelly
  • 3 cups gooseberries, topped and tailed
  • 12 cup sugar

Instructions

  1. For the pastry: Mix together all-purpose and cake flours, sugar, and salt in a medium mixing bowl. Use a pastry cutter or two knives to work butter into flour mixture until it resembles coarse meal. Add 2-3 tbsp. ice water, stirring dough with a fork until it holds together. Form dough into a ball, wrap in plastic, and refrigerate for 30 minutes.
  2. Preheat oven to 425°. Roll out dough into a 12'' round on a lightly floured surface, then ease into a 10'' fluted, false-bottom tart pan and flute the rim.
  3. For the filling: Brush bottom of pastry with jam, then fill with gooseberries. Sprinkle sugar over gooseberries.
  4. Bake tart for 10 minutes, then reduce heat to 375° and continue baking until gooseberries just burst and edges of crust are golden, 30-40 minutes. Allow tart to cool, then unmold and serve with lightly sweetened whipped cream.