After our successful visit to the PYO farm last weekend, and the ensuing jam-fest that followed, I wasn't too sure that I ever wanted to see another gooseberry ever again. Another piece of fruit, come to think of it. But that didn't last long, because as I mentioned in my last post, I had a Gooseberry Tart recipe that I was dying to try out.
This is a pudding fondly remembered from my childhood, and one that is guaranteed to convert even those people who swear that they don't like gooseberries. At times I have been ambivalent about how much I really like these tart prickly berries, but then I taste this tart and I realise that I do like them. In fact I love them!
As you can see I am no expert at lining flan cases with pastry (although I did make the pastry myself!). However, I didn't have to try too hard to convince myself that I actually like the, erm, rustic look that this tart has, with it's browned pastry overhang.
But just look at that moist, creamy, cinnamony filling which contrasts so beautifully with the acidity of the gooseberries nestled within...
And that crispy, speckled, crackly topping!
This is a tart that looks and tastes great. So without further ado, and thanks to Mum for e.mailing it to me so quickly after my 'I-need-that-recipe-URGENTLY' answerphone message, here it is:
Line an 8-inch flan dish with pastry, and blind-bake until cooked.
Cover the pastry with gooseberries that you have softened briefly in the microwave (I put mine in a pyrex bowl and gave them about 4 minutes on high, until they were just beginning to release their juices. They should still be holding their shape and not yet beginning to stew).
Mix the following ingredients together:
5oz double cream
3oz caster sugar
1/2 tsp cinnamon
Pour over the gooseberries.
NB, my flan dish is 10.5 inches so I doubled the recipe for the filling which filled my tart generously - and perfectly in my opinion!
Bake at 230C for 10 minutes, then turn the oven down to 190C for a further 20 minutes (adjust as usual for fan ovens).
The tart will have developed a slightly browned, crispy topping.
Eat warm, at room temperature or cold - it's delicious any way!