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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #pies-and-tarts #desserts
You'll also love
Rana Zeshan G
[email protected]This tart is perfect for a summer picnic. It's light and refreshing, and it's easy to transport.
Sintea Kanom
[email protected]I've never made a tart before, but this recipe made it easy. I'm so glad I tried it, because this tart was delicious.
Laura Cordova
[email protected]This tart is a great way to use up leftover gooseberries. I had a few extra gooseberries after making jam, and I used them to make this tart.
Benson Rose
[email protected]I made this tart for my family, and they loved it. The tart was gone in no time.
naveed azhar
[email protected]This tart is a bit time-consuming to make, but it's worth it. The end result is a beautiful and delicious tart that's perfect for a special occasion.
Nadim Uddin
[email protected]I'm not a fan of gooseberries, but I loved this tart. The filling was perfectly tart and sweet, and the crust was flaky and buttery.
william Lampkin
[email protected]This tart is a great make-ahead dessert. I made it the day before I needed it, and it was just as good the next day.
Kebba Drammeh
[email protected]I added a scoop of vanilla ice cream to my slice of tart, and it was heavenly. The ice cream helped to balance out the tartness of the gooseberries.
Aetzaz Kahout
[email protected]I used frozen gooseberries for this tart, and it turned out great. The tart was still tart and sweet, and the crust was still flaky.
Kevin Dooso
[email protected]This tart was so easy to make, and it turned out perfectly. The filling was thick and gooey, and the crust was flaky and golden brown.
soNet sharKer
[email protected]I've made this tart several times now, and it's always a hit. It's a great way to use up fresh gooseberries, and it's always a crowd-pleaser.
Hridoy Music Company
[email protected]This tart is perfect for a summer party. It's light and refreshing, and the gooseberries add a pop of tartness.
Wambui Kiunga
[email protected]I made this tart for a potluck, and it was a huge hit. Everyone loved the unique flavor of the gooseberries.
Lokia Michael
[email protected]This tart was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious tart that everyone loved.
Ashiqul Abir
[email protected]I'm not a huge fan of gooseberries, but I thought this tart was delicious. The filling was tart and sweet, and the crust was perfectly flaky.
OfficialTaylorWynn
[email protected]This tart is a great way to use up fresh gooseberries. I used a mix of red and green gooseberries, and the tart was beautiful.
charles millsaps
[email protected]I've never cooked with gooseberries before, but this recipe made it so easy. The tart was a hit with my family and friends.
Ameerhamza
[email protected]This gooseberry tart was an absolute delight! The filling was perfectly tart and sweet, and the crust was flaky and golden brown. I'll definitely be making this again.