slice of gooseberry tart.

Gooseberry tart

An easy to make free-form gooseberry tart.
Course Afternoon tea, Cake, Dessert
Cuisine English
Keyword choux pastry, easy, gooseberry, tart
Skill Level Easy
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 413kcal
Author Jacqueline Bellefontaine


For the pastry

  • 175 g plain flour
  • 50 g ground almonds
  • 100 g butter cut into cubes
  • 2 tbsp caster sugar
  • 1 egg separated

for the filling

  • 50 g ground almonds
  • 500 g gooseberries topped and tailed
  • 4 tbsp caster sugar plus extra to sprinkle


  • 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.


Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline


Calories: 413kcal | Carbohydrates: 46g | Protein: 8g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 131mg | Potassium: 206mg | Fiber: 6g | Sugar: 13g | Vitamin A: 700IU | Vitamin C: 23.1mg | Calcium: 68mg | Iron: 2.4mg