7/28/2015
Gooseberry Tart
(for pastry)
1 cup all purpose flour
3 T cake flour
2 T sugar
pinch salt
10 T cold butter, cut into pieces
(for filling)
3 T gooseberry jam or currant jelly
3 cups gooseberries, topped and tailed
1/2 cup sugar
>how to make<
(for pastry)
*Mix together all purpose and cake flours, sugar, and salt in a medium mixing bowl.
*Use a pastry cutter or two knives to work butter into flour mixture until it resembles coarse meal.
*Add 2 to 3 T ice water, stirring dough with a fork until it holds together.
*Form dough into a ball, wrap in plastic, and refrigerate for 30 minutes.
*Preheat oven to 425 degrees.
*Roll our dough into a 12" round on a lightly floured surface, then ease into a 10" fluted, false bottom tart pan and flute the rim.
(for filling)
*Brush bottom of pastry with jam, then fill with gooseberries.
*Sprinkle sugar over gooseberries.
*Bake tart for 10 minutes, then reduce heat to 375 degrees and continue baking until gooseberries just burst and edges of crust are golden, 30 to 40 minutes.
*Allow tart to cool, then unmold and serve with lightly sweetened whipped cream.
-serves 8-
Note: I found the recipe in "SAVEUR".
(for pastry)
1 cup all purpose flour
3 T cake flour
2 T sugar
pinch salt
10 T cold butter, cut into pieces
(for filling)
3 T gooseberry jam or currant jelly
3 cups gooseberries, topped and tailed
1/2 cup sugar
>how to make<
(for pastry)
*Mix together all purpose and cake flours, sugar, and salt in a medium mixing bowl.
*Use a pastry cutter or two knives to work butter into flour mixture until it resembles coarse meal.
*Add 2 to 3 T ice water, stirring dough with a fork until it holds together.
*Form dough into a ball, wrap in plastic, and refrigerate for 30 minutes.
*Preheat oven to 425 degrees.
*Roll our dough into a 12" round on a lightly floured surface, then ease into a 10" fluted, false bottom tart pan and flute the rim.
(for filling)
*Brush bottom of pastry with jam, then fill with gooseberries.
*Sprinkle sugar over gooseberries.
*Bake tart for 10 minutes, then reduce heat to 375 degrees and continue baking until gooseberries just burst and edges of crust are golden, 30 to 40 minutes.
*Allow tart to cool, then unmold and serve with lightly sweetened whipped cream.
-serves 8-
Note: I found the recipe in "SAVEUR".
Labels: Fruit Tart recipe, Gooseberry Tart recipe, tart recipe
