Gooseberry tart with meringue topping

    2 hours 50 min

    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.

    21 people made this

    Serves: 12 

    • For the pastry
    • 125g plain flour
    • 50g ground almonds
    • 1/2 teaspoon baking powder
    • 50g sugar
    • 100g butter
    • 1 egg yolk
    • 1 pinch of salt
    • Juice of 1 lemon
    • For the filling
    • 1 (680g) jar gooseberries
    • 125ml gooseberry juice (from the jar)
    • 50g sugar
    • 1 tablespoon cornflour
    • 2 egg yolks
    • a glug of cherry brandy
    • For the meringue
    • 3 egg whites
    • 150g caster sugar
    • 50g almonds

    Prep:30min  ›  Cook:55min  ›  Extra time:1hr25min  ›  Ready in:2hr50min 

    1. Knead all the pastry ingredients into a shortcrust pastry and chill for about 1 hour in the refrigerator.
    2. 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.
    3. 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.
    4. 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.

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