GOOSEBERRY TART
The first gooseberries of the season, especially when baked in a tart of pie, are traditionally served on Whit Sunday, making a pudding that has always been particularly popular in the county of Warwickshire. The elderflower heads give a delicate Muscat flavour to the fruit.
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the gooseberries, sugar and elderflower heads in a saucepan with a little water and simmer until the gooseberries are very soft. Remove the elderflower heads, sieve the gooseberries or puree in a processor or blender, allow to cool and then stir in the eggs.
- Fold the cream and honey together and stir into the gooseberry mixture.
- Set the oven to 400ºF, or Mark 6.
- roll out the pastry on a lightly floured surface and use to line a lightly greased 8 inch flan dish or pie plate, trimming the edges neatly.
- Pour the gooseberry mixture into the case and bake for 30 to 40 minutes or until the filling is golden.
- Place on a wire rack and allow to cool before serving, either on it's own or with pouring cream as an accompaniement.
Nutrition Facts : Calories 533.4, Fat 31.8, SaturatedFat 12.2, Cholesterol 147.3, Sodium 321.8, Carbohydrate 57, Fiber 6.8, Sugar 20.7, Protein 8.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #preparation #pies-and-tarts #desserts
You'll also love