Gooseberry Tart II RecipeOrigin: Britain Period: Modern |
Ingredients
400g shortcrust pastry (ie made with 180g flour) 
Gooseberry Tart II Preparation:Method:Top and tail the gooseberries then wash before drying and placing in the base of a deep pie dish. Sprinkle the sugar over the top then add just enough water to cover about 3/4 of the way up the sides of the dish. Prepare the pastry according to the recipe and roll out 6mm thick. Cut off a narrow strip and use this to cover the rim of the pie dish. Use the remaining pastry to cover the pie then crimp the edges before trimming off any excess. Decorate the tops of the pie (use any excess pastry) then pierce steam holes with the tines of a sharp fork. Scatter a little sugar over the top then transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until the pastry is golden and the fruit are soft. Serve warm with chilled mock cream or custard. |
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