Best 2 Gooseberry Tart Recipes

GOOSEBERRY TART

Steps:

• Pate Sucree:Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 3 months (thaw in refrigerator overnight before using).
• Tart:Preheat oven to 375 degrees. Place a foil-lined baking sheet on bottom rack. On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into a 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate 15 minutes.
• Cut 1/2 cup gooseberries in half and squeeze to release a little liquid. Toss all gooseberries with sugar, cornstarch, and salt. Spread evenly into chilled crust.
• Bake until bubbling in center and some of the fruit is blackened on top, 1 hour, 15 minutes to 1 hour, 30 minutes. Transfer to a wire rack; let cool 2 hours. In a small saucepan, heat jelly until melted. Brush over gooseberries; let set, about 15 minutes.

GOOSEBERRY TART

Steps:

• Filling: Prepare gooseberries: cut off stem and blossom and slice the big ones in half legnthwise. Put g'berries, water, sugar & lemon juice in pan and simmer til fruit is translucent, about 20 minutes. Remove from heat, then separate pieces of fruit from liquid with a slotted spoon. Cool liquid in fridge. Reserve fruit. When liquid is cooled to lukewarm, add slowly to beaten eggs, whisking constantly. Put this mixture in double boiler at moderate heat, and whisk gently until mixture is quite thick and hot - but not boiling! Add in the reserved fruit and cool the whole filling while you make the dough. Dough: In food processor, put flour, salt and butter; then process with blade quickly. Through the top of the lid, with food processor running, add egg & water mixture and continue to mix until dough forms a ball around the blades. Remove and chill for rolling, or press immediately into a 9" tart pan. Prick the bottom of the dough with a fork, then bake in a preheated 425 degree oven for 12 minutes. Cool the shell for 15 minutes, then add filling. You can let the whole thing settle and firm up for an hour or two in the fridge before serving. Remove from pan before serving, cut into 6 or 8 slices.