Gooseberry bushes are prickly and the berries are tedious to clean but gooseberries lovers are willing to sacrifice for the greater good of a delicious, seasonal tart, pie, or cobbler. My gooseberry picking buddy, Joe the Golden Retriever, was anxious to eat these sour gems again this year. I decided to try giving a raw gooseberry to my grand-dogs as well with an equally positive response. Who knew that gooseberries were a treat of choice for the canine crowd?
I love the slight sweetness of this crust and the creamy custard surrounding the cooked gooseberries. My kids and their spouses, however, turned up their noses at my creation since they cannot fathom eating gooseberries. Oh well…more for the rest of us. Someday…they’ll wish they had a piece, right?
1 pound cleaned gooseberries
3.5 ounces of sugar
10 ounces heavy cream
1 teaspoon vanilla extract
1.2 cups flour (or more to reach desired consistency)
1/4 cup sugar
1/3 cup very cold, unsalted butter
1 egg yolk
a little ice cold water
- Preheat the oven to 350 degrees.
- Make the pastry by processing the flour and sugar together. Chop the cold butter into small pieces and add to the flour and sugar. Pulse (or blend by hand) until the mixture resembles bread crumbs. Mix the egg yolk with a little ice-cold water. Add to the flour mixture and pulse until the pastry forms a soft ball. Add ice-cold water if needed to achieve desired consistency. Chill the dough for a minimum of 30 minutes.
- Remove the pastry from the refrigerator and place on floured surface. Roll to fit the tart pan and place in pan. Pierce the bottom and sides of the pastry with a fork. Bake 10-15 minutes or until golden brown. Remove from oven and cool slightly.
- Combine eggs, sugar, cream and vanilla extract. Place gooseberries in bottom of tart pastry and pour egg mixture over the top. Bake for 30 minutes until the center is firm.