Gooseberry and elderflower tarts

Gooseberry and elderflower tarts
  • Serves icon Serves 8
  • Time icon Takes 35 min to make, 25 min to cook, plus cooling

This gooseberry tart recipe is easy-peasy to make and is a great get-ahead dessert to make for a summertime dinner party.

Looking for something else? We’ve got lots more gooseberry recipes and elderflower recipes for you to try.

Nutrition: per serving

Calories
559kcals
Fat
36.3g (20.2g saturated)
Protein
5.5g
Carbohydrates
55.6g (31.6g sugar)
Salt
0.5g
Calories
559kcals
Fat
36.3g (20.2g saturated)
Protein
5.5g
Carbohydrates
55.6g (31.6g sugar)
Salt
0.5g

Ingredients

  • Flour, for dusting
  • 500g block puff pastry
  • 1 medium egg yolk, beaten with 1 tbsp milk, to glaze
  • 600g gooseberries
  • 150g caster sugar
  • 50ml elderflower cordial
  • Squeeze of lime juice
  • 250ml double cream
  • 75ml crème fraîche
  • 2 tbsp icing sugar

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out the pastry to the thickness of a pound coin and trim into 8 rectangles about 12cm x 8cm. Place on a baking sheet.
  2. With a sharp knife, score a line around the inside of each square, about 1cm in from the edge, then prick all over the inside with a fork. Brush with the egg glaze and bake for 10-15 minutes until golden brown and puffed up. Cool on a wire rack.
  3. Meanwhile, put the gooseberries in a saucepan over a medium-low heat with the sugar and elderflower. When the sugar has dissolved, increase the heat a little and cook until the gooseberries begin to break down. Stir in the lime juice, then cool to room temperature.
  4. Lightly whip the double cream, crème fraîche and icing sugar in a bowl, then fold in half the cooked gooseberry mixture. Press down the centre of each tart and fill with a good dollop of the cream and gooseberry mixture. Top with the remaining gooseberries and serve.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe now

Rate & review

Rate

5 votes

Reviews

Share your thoughts...

Rate & review

Rate

5 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine