About this recipe:This lovely gooseberry tart is a slightly more intricate tart than the ordinary, but the extra effort pays dividends. It looks incredibly impressive when you serve it at a dinner party or garden lunch.
For the pastry
125g plain flour
50g ground almonds
1/2 teaspoon baking powder
1 egg yolk
1 pinch of salt
Juice of 1 lemon
For the filling
1 (680g) jar gooseberries
125ml gooseberry juice (from the jar)
1 tablespoon cornflour
2 egg yolks
a glug of cherry brandy
For the meringue
3 egg whites
150g caster sugar
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Method Prep:30min › Cook:55min › Extra time:1hr25min › Ready in:2hr50min
Knead all the pastry ingredients into a shortcrust pastry and chill for about 1 hour in the refrigerator.
Grease a 23cm springform tin. Drain the gooseberries, retaining 125ml of the juice. Bring the juice to the boil, remove from the heat and thicken with the cornflour. Combine the sugar, egg yolks and cherry brandy until creamy and stir into the mixture.
Preheat the oven to 180 C / Gas 4. Roll out the pastry on a floured work surface line the springform tin with it, with an approximate 3cm raised edge. Prick the bottom of the pastry with a fork several times. Bake in the preheated oven for 10 minutes. Cool slightly, then spread the gooseberry cream over the pastry base and then add the gooseberries on top of that. Bake for 30 minutes.
Beat the egg whites and sugar stiff and spread the mixture over the hot tart. Drag a spoon in waves over it and sprinkle the almonds on top. Increase the temperature of the oven to 240 C / Gas 9 and bake for approximately 12 minutes.