Gooseberry Bars Recipes

Steps:

• 1. CRUST: Blend together butter flour and brown sugar with pastry blender until crumbly and well blended. Press into pan and bake at 350 degrees for 20 minutes.
• 2. TOPPING: Beat eggs and brown sugar until fluffy. Add baking powder and salt to flour; blend into egg mixture. Stir in gooseberries. Spread over baked crust. Bake for 20-25 minutes.
• 3. Cool on cooling rack and cut into bars.

Steps:

• Preheat oven to 350 degrees F & set out a 9-inch square baking pan.
• In a bowl, combine flour, powdered sugar & nuts, then cut in the butter until mixture resembles coarse meal.
• Press flour mixture evenly into the baking pan & bake 15 minutes.
• About 5 minutes before crust is done, in a saucepan combine gooseberries, sugar & cornstarch, cooking & stirring about 4 to 5 minutes or until thickened.
• Pour over baked crust, then let cool completely, before slicing & serving!

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in the butter until crumbly. In a small bowl, whisk egg and milk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle., For filling, in a large bowl, combine sugar and tapioca. Gently stir in gooseberries; let stand for 15 minutes. Divide dough in half. Roll out each portion to an 8-in. square. Place one portion in the bottom a greased 8-in. square baking dish. Top with filling and remaining pastry., Cut slits in pastry; brush with milk. Combine sugar and cinnamon; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned. Serve warm.

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with baking parchment.
• Rub the butter into the flour, almonds and sugar to make crumbs, then firmly press two-thirds onto the base and sides of the tin. Toss the gooseberries with the caster sugar, then scatter over the top.
• Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries. Bake for 50 mins-1 hr until golden and the fruit is bubbling a little around the edges. Dredge with caster sugar, then cool in the tin. Cut into about 8 squares and enjoy with a cup of tea or serve as a pudding with custard or cream.