Gooseberry and Elderflower Tart RecipeOrigin: Britain Period: Traditional |
Ingredients:
enough shortcrust pastry for a double layer 22cm pie dish 
Gooseberry and Elderflower Tart Preparation:Method:Divide the pastry into two unequal halves. Roll the large half so that it covers the base of a shallow dish with some overhang. Sprinkle a little sugar over the surface then tip in the gooseberries. Sprinkle the remaining caster sugar over the top, add the elderflower cordial then sprinkle with the potato starch or cornflour and dot with the butter. Roll the remaining pastry out and use to cover the pie. Moisten the edges with milk, and crimp with a fork to seal. Trim the excess pastry then pierce the top of the pie with the tines of a fork to make holes for the steam to escape. Brush with an egg beaten with 1 tbsp milk, scatter the demerara sugar over the top then place on a baking tray and put in an oven pre-heated to 180°C. Bake for about 25 minutes then turn the heat down to 160°C and continue cooking for a further 20 minutes, or until the pastry is nice and golden. Take out of the oven, allow to cool for 15 minutes then serve with home-made custard. |
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