These lovely gooseberry tarts make the most out of this understated seasonal fruit. Serve with vanilla custard or some thick cream.
20 people made this
Makes: 24 gooseberry tarts
1 packet shortcrust pastry
600g gooseberries, snipped at each end and halved
300g brown sugar
1/2 teaspoon ground nutmeg
juice of 1 lemon
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Grease two 12-hole tart tins.
On a floured surface, roll out the shortcrust pastry then using a fluted biscuit cutter, cut out 24 discs and line the prepared tart tins.
Bake in the preheated oven for 6 to 8 minutes until they begin to blush golden brown. Remove from the oven and set aside.
Meanwhile, in a saucepan over a medium heat combine the gooseberries, sugar, nutmeg and lemon juice. Simmer gently for 20 minutes. Divide the gooseberry mixture equally between the prepared pastry cases.
Bake in the preheated oven for a further 10 to 15 minutes until golden brown. Remove from the oven and allow to cool before serving.