Gooseberry and raspberry tart

Here’s a great recipe for all of you with a tendency for late night dessert cravings. This tart takes no time to batch together, of course provided you have the recipes on hand. It reminds me of summer with the berries and the fresh taste – a tart like this makes the grey month of February slightly more managable.

The idea for this tart took shape as I had a bunch of gooseberries in my freezer that I had wanted to use for something, just didn’t know what for a long time. Eventually one evening when longing for dessert I suddently realized I could bake a gooseberry tart, and few moments later there it was, fresh out of the oven. I topped the tart with raspberries, also from the freezer. Keep in mind that this basic recipe is great for experimenting with other berries, especially in the summer time when the season is just right for plucking fresh berries outside.

I baked this tart in a round tin with a diameter of 24 cm. It did leave me with some excess pastry dough that I then used for two mini tartlets. It’s of course also possible to use other shapes of tart tins, for example the beautiful rectangular tin or even a bunch of mini tart tins.

Pastry dough
200 g all-purpose flour
60 g powdered sugar
A pinch of salt
120 g butter, cold
1 Tbs water
1 egg yolk

  • In the bowl of a stand mixer pour flor, powdered sugar and salt and mix. Add water and butter (cut in smaller chunks) and mix until the consistency is sandy.
  • Add the egg yolk and mix until the dough comes together.
  • Flip the dough out on the table and fold it together without kneading it too much.
  • Pack the dough in cling film and let it rest in the fridge for 2 hours.
  • Butter the tart tin lightly and dust with flour.
  • Roll out the cooled pastry dough on a surface dusted with flour and place it carefully in the tart tin. Use a fork to poke the dough a few places all over so that air can escape and bubbles won’t form under the pastry. Put the tart tin in the freezer for another 30 minutes.
  • Preheat the oven to 180 ºC.
  • Blind bake the pastry for 15-20 minutes.

Gooseberry filling
400 g gooseberries
3 Tbs water
3 Tbs sugar
2/3 Tbs corn starch
2 Tbs water
Extra sugar for tasting

  • Pour the gooseberries into a casserole and add the 3 Tbs of water and 3 Tbs of sugar. Place the lid on the casserole and let it simmer for 5-10 minutes. Be careful not to stir too much, that can cause the berries to burst and get mashed.
  • Take the casserole off the heat and pour the liquid over in a little bowl. Put that bowl to the side, we will return to it later.
  • In a new bowl whisk the corn starch with the 2 Tbs of water so that there are no lumps left. Add 50 mL of the gooseberry liquid that you just poured in a bowl. Stir.
  • Pour the corn starch mixture back into the casserole with the gooseberries and stir carefully. Taste it and add more sugar if needed.

The final touch
Two handfulls of raspberries

  • Preheat the oven to 220 ºC.
  • Pour the gooseberry micture from the casserole onto the prebaked pastry and spread it out evenly.
  • Sprinkly raspberries here and there on top of the gooseberries.
  • Bake the tart for 12-15 minutes. Take it out of the oven immediately if the crust turns too brown.

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