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Gooseberry and Strawberry Tart

Gooseberry and Strawberry Tart is a modern British recipe for a classic tart of gooseberries cooked with sugar and cornflour that's poured into a blind-baked rich shortcrust pie shell, topped with strawberries and served. The full recipe is presented here and I hope you enjoy this classic British version of: Gooseberry and Strawberry Tart.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

10—12

Rating: 4.5 star rating

Tags : Vegetarian RecipesBaking RecipesBritish Recipes


Ingredients:

225g rich shortcrust pastry (ie made with 225g flour)

450g gooseberries, halved
2 tbsp lime juice
75g caster sugar
1 tbsp cornflour mixed to a slurry with 2 tbsp water
1 tbsp semolina
225g strawberries, sliced
25g slivered almonds

Method:

Prepare the pastry according to the recipe, cover with clingfilm and chill for 30 minutes.

After this time, roll out the pastry on a floured work surface and use to line a deep pie or flan dish. Trim off any excess than cover with greaseproof paper and fill with baking beans. Transfer to an oven pre-heated to 180°C and bake blind for 12 minutes. Remove the beans and paper then set aside to cool.

In the meantime, combine the gooseberries and sugar in a saucepan, bring to a boil and cook for 5 minutes. Work in the cornflour, cook for 1 minute more then take off the heat and set aside to cool.

Once the pastry is cold, scatter over the semolina then top with the gooseberry mix and the strawberries. Decorate with the almonds then return to the oven and cook for 10 minutes more, or until warmed through.

Serve warm, sliced into wedges and accompanied by cream or crème fraîche.