I remember having lots of gooseberry trees at the bottom of our garden as a child.
Me and my friends use to sneak them and eat them.
It must be over 30 years since I last tried one.
Today I am sharing a guest post, a Gooseberry Meringue Tart.
I need to go get some gooseberries now!
Use gooseberries in this recipe to add an exciting twist to a classic British tart.
Gooseberry Meringue Tart:
- 375g shortcrust pastry
- 400g fresh gooseberries
- 50g caster sugar
- 3 tbsp cornflour
- 4 egg yolks
- 75g unsalted butter
- 100g Rachel’s gooseberry yogurt
- 4 egg whites
- 115g caster sugar
- 115g icing sugar
Makes: 22cm tarts serving 6-8 or 6 individual tarts 10cm each
Preparation time: 40 mins
Cooking time: 1 hour
- Pre-heat the oven to 200C/400F/Gas Mark 6. Lightly grease the tart case and line with pastry. Chill the pastry for ten minutes in the fridge as this will prevent the pastry shrinking. Meanwhile cut out a sheet of parchment paper or greaseproof paper the same size as the tart, crumple and place inside the tart case. Pre-bake with baking beans for 20 minutes or until the pastry is crisp and lightly browned.
- To make the filling, add the gooseberries together with the sugar and 250ml of water in a pan and simmer until the fruit is soft. Drain the liquid off and reserve the gooseberries. Use the liquid to make a paste with the cornflour and stir this on the heat until it thickens. Beat in the egg yolks and butter. Allow to cool slightly and add the yogurt, then stir. Re-add the gooseberries and stir again. Pour the mixture into the tart case.
- Beat the egg whites until stiff. Add the caster sugar in three stages on full mixer speed. When the caster sugar is all incorporated, fold in the icing sugar in two stages with a metal spoon or spatula.
- Pipe or spoon the meringue on top of the filling. Bake on 150C/300F/Gas Mark 2 for 30/ 40 minutes until lightly brown and crisp.
- This method will ensure a crispy meringue which doesn’t weep.
*Recipe and photography by Rachel’s*
*No Payment was received*