This free form Gooseberry tart is easy to make and doesn't not require a flan tin. Simply made from a circle of pastry the sides of the tart are formed by folding the pastry over - Easy!
Growing to like Gooseberries
I only got a small crop of gooseberries from my allotment this year. But there was just enough to make one dish so I opted for an old favourite; gooseberry tart.
When I was little I didn't like gooseberries - do you know any children who do? They were much more commonly available than they are now, but after a long while in obscurity, they are beginning to regain in popularity. You might even say they are almost fashionable! I have also grown to appreciate the flavour of gooseberries and because they remain seasonal, I now really look forward to eating them. in fact, I'm becoming a bit of a fan of them.
I was hoping for a good crop this year so that I could share several recipes with you, but although there was plenty of greenery, there was little fruit. There are three gooseberry bushes on my allotment, one red and two green. The red bush did better than the green but even so, it was very disappointing and I used the whole crop on this one tart. I do however have a few left in the freezer from last year, gooseberries freeze well and most dishes that you make with fresh gooseberries can also be made with frozen.
If like me you like gooseberries you might also like to try my Gooseberry Fool or Gooseberry Eve's Pudding Recipes.
I have also gathered together some Great Gooseberry Recipes from myself and other top UK bloggers in a round up post on my baking blog Only Crumbs Remain.
Free-form tarts
Free-form tarts are really easy to make, you simple roll out the pastry into a large circle and then fold over the the sides to form the edges and enclose the filling. What could be easier than that?
My gooseberry tart was made this way. I sprinkled some ground almonds on the base before adding the gooseberries as this helps soak up the juices from the fruit and stops the bottom pastry going soggy. We all know that no one wants a soggy bottom!
Serve the gooseberry tart hot or cold. On it's own or with ice cream, cream or custard. Enjoy!
Hints, Tips and Variations
- It's summer and has been hot for the last few days, so I served mine with ice-cream. I love the contrast of cold soft ice-cream and crisp hot pastry. Of course, it is also delicious served with custard or cream and can be served hot or cold.
- I have use a mixture of red and green gooseberries - I like the added colour but you could use all green or all red gooseberries.
- I added ground almonds to the pastry to make a richer pastry but you could use regular sweet shortcrust.
- Try with other fruit fillings - See below.
3 fruit tarts to try
- Apple and blackberry tart - Use a mixture of apple and blackberries for the filling. Replace the ground almonds with ground hazelnuts.
- Red cherry tarts - Use pitted red cherries in place of the gooseberries.
- Rhubarb and ginger tart - Use sliced rhubarb mixed with some chopped stemmed ginger.
Step by step gooseberry tart
Roll out the pastry to form a large circle. Transfer to a baking sheet . Brush with beaten egg and sprinkle the ground almonds in the centre. Pile the fruit into the centre of the pastry and sprinkle with sugar. Fold up the edge of the pastry to form the edge of the tart. Brush the edge of the tart with egg white and sprinkle with a little more sugar.
Gooseberry tart
Ingredients
For the pastry
- 175 g plain flour
- 50 g ground almonds
- 100 g butter cut into cubes
- 2 tablespoon caster sugar
- 1 egg separated
for the filling
- 50 g ground almonds
- 500 g gooseberries topped and tailed
- 4 tablespoon caster sugar plus extra to sprinkle
Instructions
- Place the flour and ground almonds in a bowl and rub in the butter until the mixture resembles fine bread crumbs.
- Stir in the sugar, then add the egg yolk and enough cold water to mix to a soft dough (about 2-3tbsp). Cover and allow to rest in a cool place for 30 minutes.
- Preheat the oven to 200℃/185℃ fan/gas mark 6. Roll out the pastry to form a rough circle about 30cm in diameter, there is no need to be precise.
- Transfer to a baking sheet and brush the surface with a little beaten egg white. Sprinkle the ground almonds into the centre of the circle leaving a border around the edge.
- Pile the gooseberries into the centre, sprinkling with caster sugar as you do so.
- Fold the edges of the pastry over the fruit to form a tart. Brush the edge of the tart with beaten egg white and sprinkle with a little more caster sugar.
- Bake for 35–40 minutes or until the pastry is crisp and golden.
Notes
Nutrition
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Mary Noonanan says
We enjoyed the tart. I will try the coconut and gooseberry cake this week. Thank you for the recipes.Mary
Jacqueline Bellefontaine says
Glad you liked the tart
Philip Wark says
I have the same number and colours of gooseberries in my allotment as yours. For the last couple of years the crop has been very disappointing but this year it has been amazing. The thing I did differently this year was to make sure they were pruned in the spring, kept well watered and fed but most importantly as soon as the fruits started to develop I covered the whole lot in fleece. This kept the birds off them and the wind from blowing them off. My gooseberries are very sweet, don't need sugar and are delicious!
Jacqueline Bellefontaine says
Hi Phillip, Hope you enjoyed the recipe. thanks for the tips on growing goosebrries. I think I need to give mine a good prune next spring. My allotment is very sheltersd so don't need to worry about wind and I allow the birds a bit of fruit. But my berries have been quite small the last couple of years Im assuming that is probably due to a dry spring.
Hayley @ Snap happy Bakes says
How delicious does this look! Yum Thanks for linking to #CookBlogShare
Jacqueline Bellefonatine says
my pleasure
Sarah James says
What a fab recipe Jacqui, I love the idea of an almond pastry and adding extra ground almonds to prevent a soggy bottom, it looks delicious. My Dad grows gooseberries and every year my Mum would make a strawberry and gooseberry pie, it was my favourite.
Jacqueline Bellefonatine says
Gooseberries and strawberries sound like a lovely combination. I must try it.
Mary Noonan says
Thank you for this great gooseberry tart recipe. Much appreciated by all the family.
Jacqueline Bellefontaine says
So happy that you and the family enjoyed the tart and thank you for taking the time to rate and comment.
Mandy says
This looks gorgeous. My kids like gooseberries! My eldest won't eat apples, bananas, strawberries etc but does like gooseberries. Odd child. #CookBlogShare
Jacqueline Bellefonatine says
Thank you. Kids always unpredictable still would be a dull old world if they were all the same.
Angela / Only Crumbs Remain says
I love the sound of this Jacqueline, so tasty and so easy to make. It's so long since I had a dessert with gooseberries. Mum would often make gooseberry pies and sponges when we were young, and we loved them (though that may have been helped by the generous sprinkling of sugar over the fruit!). I shall have to keep my eyes open for some at the supermarket.
Angela x
Jacqueline Bellefonatine says
Thank you Angela - you don't often see them in the shops but you might get lucky. Maybe my parents were too mean with the sugar and thats why I didn't like them as a child. That said the red gooseberries that i grow are really quite sweet at least to my taste now.
Eb Gargano / easypeasyfoodie.com says
What a lovely recipe! I do so love freeform tarts - such a doddle to make - and I love the taste of almond in pastry - I best this tasted amazing with the tartness of the goosberries. My mouth is watering at the thought 🙂 Eb x
Jacqueline Bellefonatine says
Thank you Eb. The tartness of gooseberries may be a flavour you have to grow in to but your right it is mouth waveringly good.