GOOSEBERRY TART
For the prettiest presentation, use a combination of green (1 cup) and red gooseberries (2 1/2 cups). Currant jelly yields a dessert that's quite tart, so if you want to go slightly sweeter, try apricot. Either way, serve with dollops of freshly whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h10m
Yield Makes one 10-inch tart; Serves 10 to 12
Number Of Ingredients 12
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.
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Sulman Dilawar123
[email protected]I'm not sure what I did wrong, but my tart turned out really dry. I think I might have overcooked it.
Faraz Jatt
[email protected]This tart was a bit too sweet for my taste, but it was still good. I think I would reduce the amount of sugar next time.
Mostufa Mamun
[email protected]I love gooseberries, so I was excited to try this recipe. The tart was delicious, but the crust was a little too crumbly for my taste.
Kevin Bone
[email protected]This was the first time I've ever made a tart, and it turned out great! The recipe was easy to follow and the tart was delicious.
Md mozzammel Hoque
[email protected]This tart is perfect for summer! The gooseberries are tart and refreshing, and the crust is flaky and buttery. I will definitely be making this again.
Namwebe Grace
[email protected]I made this tart for a special occasion and it was a huge success. The tart was beautiful and delicious, and everyone raved about it.
T I K T O K E_R MD Lalon Osman
[email protected]This tart was a bit more work than I expected, but it was worth it. The tart was absolutely delicious and everyone at my party loved it.
Heather Killien
[email protected]I'm not a huge fan of gooseberries, but I thought I'd give this recipe a try. I was pleasantly surprised! The tart was delicious and the gooseberries were not too tart.
Cathy Williams
[email protected]This was my first time making a gooseberry tart, and it turned out great! The tart was beautiful and delicious. I will definitely be making it again.
Moon Soon
[email protected]This tart is a great way to use up fresh gooseberries. The filling is simple to make and the tart crust is flaky and delicious.
Lucas Mason9090
[email protected]I've never cooked with gooseberries before, but this recipe made it easy. The tart turned out perfectly and was a delicious addition to our summer picnic.
Mike Gratton
[email protected]I made this tart for a potluck and it was a hit! Everyone loved the unique flavor of the gooseberries. The tart was also very easy to make, which is always a plus.
Nthabiseng Thamae
[email protected]This gooseberry tart was a delightful treat! The filling was tart and sweet, and the crust was flaky and buttery. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make dessert.