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.
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Kama Mas
[email protected]I'm not a baker, but this recipe was easy to follow and the tart turned out great! The pastry was flaky and the filling was delicious. I will definitely be making this again.
mikesingerfan
[email protected]This tart was delicious! I made it for a party and everyone loved it. The pastry was flaky and the filling was perfectly tart and sweet.
Spanna Brace
[email protected]I followed the recipe exactly and the tart turned out great! The pastry was flaky and the filling was perfectly tart and sweet. I will definitely be making this again.
Fredrick Nzioki
[email protected]This tart was a bit too tart for my taste, but I think that's just a personal preference. The pastry was flaky and the filling was well-made. I would recommend this tart to anyone who likes tart desserts.
MON SUN
[email protected]I'm not a huge fan of gooseberries, but I loved this tart! The pastry was flaky and the filling was perfectly tart and sweet. I will definitely be making this again.
Igbo Chinomso
[email protected]This tart is a classic for a reason. It's simple to make and always delicious. I love the combination of tart and sweet.
essam ali
[email protected]I've made this tart several times now and it's always a hit! It's easy to make and the results are always delicious.
Marion Patterson
[email protected]This tart is delicious! The pastry is flaky and the filling is perfectly tart and sweet. I love the addition of the almonds, which add a nice crunch.
Hamza Naeem
[email protected]I love this recipe! The tart is always a hit with my friends and family. It's the perfect dessert for any occasion.
Rholene musore
[email protected]This tart was easy to make and turned out great! The pastry was flaky and the filling was tart and sweet. I will definitely be making this again.
CSCW 2707
[email protected]I made this tart for my family and they loved it! The pastry was flaky and the filling was delicious. I will definitely be making this again.
Anelisiwe Jakavu
[email protected]This is the best gooseberry tart I've ever had! The pastry is flaky and the filling is perfectly tart and sweet. I love the addition of the almonds, which add a nice crunch.
Ch Musfira
[email protected]This tart was a hit at my dinner party! Everyone loved the combination of tart and sweet. The pastry was also very good. I will definitely be making this again.
daylee gamer
[email protected]I've never cooked with gooseberries before, but this recipe made it easy. The tart was simple to assemble, and the results were delicious. The gooseberries were tart and tangy, and the pastry was flaky and buttery. I will definitely be making this ag
Zeeshan Ch
[email protected]This gooseberry tart was a delightful treat! The pastry was flaky and buttery, and the filling was perfectly tart and sweet. I loved the addition of the almonds, which added a nice crunch. I will definitely be making this again!