GOOSEBERRY TART

GOOSEBERRY TART image

Yield 6 slices

Number Of Ingredients 13

Tart Filling:
1 quart big green gooseberries
1/4 cup small red gooseberries
1 cup white sugar
1/4 cup water
juice of 1/2 lemon
3 eggs, beaten slightly
Tart Dough:
1 cup flour (white & whole wheat mixed)
1/4 teaspoon salt
6 tablespoons cold butter, cut in pieces
1 egg yolk, beaten with:
2 tablespoons cold water

Steps:

Filling: Prepare gooseberries: cut off stem and blossom and slice the big ones in half legnthwise. Put g'berries, water, sugar & lemon juice in pan and simmer til fruit is translucent, about 20 minutes. Remove from heat, then separate pieces of fruit from liquid with a slotted spoon. Cool liquid in fridge. Reserve fruit. When liquid is cooled to lukewarm, add slowly to beaten eggs, whisking constantly. Put this mixture in double boiler at moderate heat, and whisk gently until mixture is quite thick and hot - but not boiling! Add in the reserved fruit and cool the whole filling while you make the dough. Dough: In food processor, put flour, salt and butter; then process with blade quickly. Through the top of the lid, with food processor running, add egg & water mixture and continue to mix until dough forms a ball around the blades. Remove and chill for rolling, or press immediately into a 9" tart pan. Prick the bottom of the dough with a fork, then bake in a preheated 425 degree oven for 12 minutes. Cool the shell for 15 minutes, then add filling. You can let the whole thing settle and firm up for an hour or two in the fridge before serving. Remove from pan before serving, cut into 6 or 8 slices.