Gooseberry and elderflower tarts
- June 2010
- Serves 8
- 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.
- 36.3g (20.2g saturated)
- 55.6g (31.6g sugar)
- 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
- 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.
- 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.
- 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.
- 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.
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