Gooseberry Tart

For me, gooseberries are one of those quintessentially British fruits, like damson plums or sloes, that I nonetheless never managed to try while I lived in London.Gooseberry Tart

To rectify this, I’ve been on the lookout for them  for the past several years, only to be disappointed.  But this year’s fruit crop in Massachusetts is proving to be amazing–tons of sour cherries have now given way to red, black, and even golden raspberries, along with red and black currants and yes, gooseberries.

Gooseberry Tart

The price, unfortunately, reflects the fact that these gooseberries are so hard to come by.  So even though I splurged on two generously filled half pints at the farmer’s market, I came home to find I didn’t even have the four to five cups required for a pie.  Fortunately, I had enough for pie’s rustic French cousin, a galette.

Gooseberry Tart

While you thankfully don’t have to chop gooseberries (which must be as tedious as cutting up grapes or cherry tomatoes for toddlers) they do require a bit of prep work–they need to be topped and tailed, which is really just removing the stem from one end and the blossom from the other.  It’s easy enough to do, but given how these tiny bits tend to stick to your fingers, and then rub off on the next gooseberry you reach for, you’ll want to wash your berries after this process.  Once done, the gooseberries look much like grapes, albeit rather veiny ones.

Then it’s just a matter of assembly.  It’s easy to find helpers who will enjoy sprinkling the cinnamon sugar over the berries and the crust.

Gooseberry Tart

Gooseberries are surprisingly tart, and are said to taste a bit like strawberries–which is true, but not something I would have noticed had I not already been aware of the comparison.  They cook down into a juicy filling, and have a surprising richness–making it easy to see why gooseberries complement savory dishes so nicely.  For dessert, however, a tart yogurt ice cream or dollop of creme fraiche would nicely accompany this galette, with the fruit’s juices swirling together with the melting cream.

Gooseberry Tart

Gooseberry Tart
Author: Adapted from Lindsey Shere, via [url href=”http://www.foodandwine.com/recipes/gooseberry-tart”%5DFood and Wine[/url]
Ingredients
  • Pastry
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 6 tablespoons cold unsalted butter, cut into 1/2 -inch dice
  • About 3 tablespoons ice water
  • Filling
  • 1/2 cup plus 3 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1 tablespoon all-purpose flour
  • 1 pint gooseberries (about 3 cups), stems and tails removed
Instructions
Make the crust.
  1. In a large bowl, mix the flour, salt and sugar. Using a pastry blender (or two knives or forks) or your fingers, cut or rub in the butter until the mixture resembles a mix of coarse cornmeal with larger particles the size of peas. (I.e. you’ll still have a fair amount of larger chunks of butter). Stir in the ice water with a fork. When the dough holds together, knead it a few times against the side of the bowl to smooth it out. (If the dough doesn’t hold together, add a few more drops of ice water.) Pat the dough into a disk, and wrap and refrigerate for at least 30 minutes or overnight.
  2. Preheat the oven to 400F. Flour a surface and roll out the dough into a round about 14 inches in diameter. (You may have to wait a few moments for the dough to soften). It need not be perfect around the edges as this gives it its rustic look. Lay it on a large baking sheet or pizza pan lined with parchment paper and refrigerate briefly while you prepare the filling (but no longer as the crust will get to hard to fold over the filling later).
Make the filling and assemble the tart
  1. In a small bowl, mix together the sugar and cinnamon. Mix 1 tablespoon of the cinnamon-sugar with the flour and sprinkle this mixture over a 9-inch area of the pastry. Spread the prepared gooseberries on top. (I rolled out the dough before prepping the gooseberries; the dough chilled while I topped and tailed the berries). Reserve 1 1/2 tablespoons of the cinnamon-sugar and sprinkle the remainder over the gooseberries. Fold the edges of the pastry up over the berries to form a 9-inch free-form tart, making pleats and pressing them together lightly. Brush the pastry with water and sprinkle with the reserved cinnamon-sugar.
  2. Bake the tart in the center of the oven for 40 to 50 minutes, or until the gooseberries are bubbling and lightly browned and the pastry has caramelized in spots and is well browned on the bottom. Cut the tart into wedges with a sharp knife and serve.

Gooseberry Tart

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9 thoughts on “Gooseberry Tart

  1. Oh, this is so nice – gooseberries really remind me of my childhood so it’s great to see them still being used! As you say they’re quite hard to find 🙂

  2. Beautiful! I’ve never had a gooseberry tart, but now I’m craving one. And, by coincidence, we’ve been talking here a lot this week about sloes, which I’ve also never had.

  3. Yum! Gooseberries are among my favorites! In fact, they are number 2 after sour cherries. In 15 years in the States I have not once ran into those delicious berries. If you ever see them again – try to make a jam – it’s AMAZING!!!

  4. We have gooseberries in our fridge! (And some currants too.) This looks great. Gooseberries were banned for so long in Massachusetts, it’s great to have them back. They’re delicious, even if they do need a little work. Great tart! Ken

  5. A beautiful tart, Sara! I’ve seen gooseberries at the market but haven’t tried them yet. I may need to make a rustic tart soon! I hope you’re having a wonderful summer!

  6. Pingback: Apricot Rose Ricotta Cake | Three Clever SistersThree Clever Sisters

  7. I started out making a gooseberry pie tonight but had to improvise by folding the crust over because the edges were too high and the filling was too low. Lo and behold, it’s called a galette! And this recipe is probably one of the only gooseberry galettes on the internet right now.

    I’m in the Midwest and I have rarely if ever seen gooseberries for sale, but I found some Oregon brand canned gooseberries on clearance and thought I better try them out. Not bad with vanilla ice cream on top!

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