About this recipe:Cape gooseberries are also known as Physalis and are not to be confused with regular gooseberries. Physalis are tiny tomato-like fruits in pretty papery husks. They are often used decoratively, but here they steal the show in a simple, sweet tart. Serve with whipped cream.
400g cape gooseberries, husks removed
1 (23cm) pastry case
110g dark brown soft sugar
1 tablespoon plain flour
2 tablespoons water
3 tablespoons plain flour
3 tablespoons caster sugar
2 tablespoons butter
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat oven to 220 C / Gas 7.
Wash cape gooseberries and place in unbaked pastry case. Mix dark brown soft sugar and 1 tablespoon flour and sprinkle over cape gooseberries. Sprinkle water over top. Mix together 3 tablespoons flour and 3 tablespoons sugar. Rub in butter until crumbly. Top cape gooseberry mixture with crumbs.
Bake in the preheated oven for 15 minutes, reduce temperature to 190 C / Gas 5 and continue to bake for 25 minutes.