GOOSEBERRY PIE I
This is a good introduction to gooseberries for those who are unfamiliar with this fruit.
Provided by Carlotta
Categories Desserts Pies Vintage Pie Recipes
Time 1h5m
Yield 1
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
- Stem and rinse berries.
- Crush 1/2 cup berries in the bottom of a saucepan. Combine sugar, tapioca, and salt; mix with crushed berries. Cook and stir until mixture boils. Cook for 2 more minutes. Remove from heat, and add in remaining whole berries.
- Pour fruit filling into pastry. Adjust top crust; cut slits to allow steam to escape. Brush top crust with milk and sugar.
- Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.
Nutrition Facts : Calories 2826 calories, Carbohydrate 568.3 g, Cholesterol 2.4 mg, Fat 63 g, Fiber 25.9 g, Protein 16.2 g, SaturatedFat 15.4 g, Sodium 2115.8 mg, Sugar 420.1 g
GOOSEBERRY & VANILLA CUSTARD TART
Roll out a shortcrust pastry base and fill with wobbly custard, dotted with seasonal fruit
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 1h10m
Yield Cuts into 8 slices
Number Of Ingredients 8
Steps:
- Roll out the pastry on a lightly floured surface until large enough to line a 23cm loose-bottomed tart tin. Trim the excess pastry from around the edge, then line the pastry case with baking parchment, fill with baking beans and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Bake the pastry case for 15 mins, then carefully lift out the parchment and beans, and bake for 5 mins more or until biscuity. Meanwhile, beat the eggs, cream, sugar and vanilla together, then strain into a jug.
- Scatter the gooseberries into the pastry case, then pour in the vanilla custard mixture. Bake for 35-40 mins until the custard is set and the gooseberries are tender. Cool a little before serving, or cool completely and eat cold, dusted with icing sugar, if you like.
Nutrition Facts : Calories 329 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
GOOSEBERRY PIE
As this classic British pie is so simple, it's worth making your own pastry. Served warm, all it needs is a drizzle of custard or a scoop of ice cream
Provided by Gregg Wallace
Categories Dessert, Dinner
Time 2h
Number Of Ingredients 7
Steps:
- To make the pastry, mix the butter and icing sugar together in a bowl, then tip in 4 egg yolks. Add the flour and mix it all together with your fingers until you get a crumbly texture like damp breadcrumbs. Work in 1-2 tbsp water until the pastry just comes together, then divide it in half and roll it into 2 balls. This will make double the amount you need, so freeze half for another time. Lay the ball you are using on a floured surface, flatten it out with your hands, wrap the dough in cling film and chill for at least 30 mins.
- For the filling, tip the fruit, sugar and Port, if using, or a splash of water into a saucepan and simmer everything for about 10 mins until the fruit is soft. Taste for sweetness, adding more sugar if you think it needs it. Pour the fruit into a pie dish about 25cm wide and 5cm deep.
- Heat oven to 190C/170C fan/gas 5. Roll the pastry out on a lightly floured surface so it's big enough to make a lid for your pie dish. Cut a thin strip of pastry to stick onto the lip of the pie dish - this doesn't have to be one continuous piece. Stick it on with a little water, then moisten the strip with more water and place the pastry lid on top. Press down firmly, trim off any excess pastry and crimp. Make a hole in the middle of the lid, brush the top with the remaining egg yolk and sprinkle over some caster sugar. You should have enough pastry trimmings left over to make some artistic leaves to decorate your pie, if you like. Bake for 30 mins or until the top is golden brown. Leave the pie to relax a little, then serve it with custard or vanilla ice cream.
Nutrition Facts : Calories 548 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 54 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.03 milligram of sodium
GOOSEBERRY TART
The first gooseberries of the season, especially when baked in a tart of pie, are traditionally served on Whit Sunday, making a pudding that has always been particularly popular in the county of Warwickshire. The elderflower heads give a delicate Muscat flavour to the fruit.
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the gooseberries, sugar and elderflower heads in a saucepan with a little water and simmer until the gooseberries are very soft. Remove the elderflower heads, sieve the gooseberries or puree in a processor or blender, allow to cool and then stir in the eggs.
- Fold the cream and honey together and stir into the gooseberry mixture.
- Set the oven to 400ºF, or Mark 6.
- roll out the pastry on a lightly floured surface and use to line a lightly greased 8 inch flan dish or pie plate, trimming the edges neatly.
- Pour the gooseberry mixture into the case and bake for 30 to 40 minutes or until the filling is golden.
- Place on a wire rack and allow to cool before serving, either on it's own or with pouring cream as an accompaniement.
Nutrition Facts : Calories 533.4, Fat 31.8, SaturatedFat 12.2, Cholesterol 147.3, Sodium 321.8, Carbohydrate 57, Fiber 6.8, Sugar 20.7, Protein 8.1
GOOSEBERRY TART
For the prettiest presentation, use a combination of green (1 cup) and red gooseberries (2 1/2 cups). Currant jelly yields a dessert that's quite tart, so if you want to go slightly sweeter, try apricot. Either way, serve with dollops of freshly whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h10m
Yield Makes one 10-inch tart; Serves 10 to 12
Number Of Ingredients 12
Steps:
- Pate Sucree:Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 3 months (thaw in refrigerator overnight before using).
- Tart:Preheat oven to 375 degrees. Place a foil-lined baking sheet on bottom rack. On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into a 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate 15 minutes.
- Cut 1/2 cup gooseberries in half and squeeze to release a little liquid. Toss all gooseberries with sugar, cornstarch, and salt. Spread evenly into chilled crust.
- Bake until bubbling in center and some of the fruit is blackened on top, 1 hour, 15 minutes to 1 hour, 30 minutes. Transfer to a wire rack; let cool 2 hours. In a small saucepan, heat jelly until melted. Brush over gooseberries; let set, about 15 minutes.
GOOSEBERRY JAM
This is a jam recipe was given to me by my mother in law. She made it every year and would send us a pint because we could not get gooseberries where we lived.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 80
Number Of Ingredients 3
Steps:
- Remove blossom and stem ends from gooseberries. Force berries through food mill. Measure 4 cups of the berry mash into a large pot. Stir in the sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin at once. Skim off any foam with a large metal spoon.
- Sterilize jars and lids in boiling water for at least 10 minutes. Take turns with skimming foam, and stirring the berry mixture for 5 minutes to let it cool slightly. Ladle into hot sterile jars, leaving 1/4 inch headspace.
- Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 64.8 calories, Carbohydrate 16.6 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 15 g
GOOSEBERRY CUSTARD TARTLETS
Handfuls of glossy gooseberries settle into custard tarts. Their flavor can vary; some gooseberries are bracing and tangy, while others are sweet, reminiscent of apricots, plums, and grapes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees with rack in center. On a lightly floured work surface, roll out dough to about 3/8 inch thick. Cut out eight 7-inch rounds, and transfer each round to a 4-inch round tart pan with a removable bottom. Fold edges under, and press dough into sides and corners of tart pans. Chill in freezer until firm, about 15 minutes.
- Prick bottoms of shells all over with a fork. Transfer to a rimmed baking sheet. Line each shell with parchment, and fill with pie weights or dried beans. Bake until pale golden brown, 25 to 30 minutes. Remove parchment and weights. Let cool completely on a wire rack.
- Preheat oven to 350 degrees. Whisk eggs, yolk, and 1/3 cup sugar in a small bowl. Pour in cream, whisking until combined.
- Toss gooseberries with remaining 1/4 cup sugar in a medium bowl. Pile sugar-covered gooseberries into tart shells (a scant 1 cup per tart), and slowly pour in custard (about 1/4 cup per tart). Dip a pastry brush into each custard filling, and lightly brush onto edges of shell. Sprinkle tops with sugar.
- Bake, rotating halfway through, until custard is just set and gooseberries are soft, about 35 minutes. Transfer to a wire rack to cool 15 minutes. Serve warm.
GOOSEBERRY MERINGUE TART
Stuck for what to do with gooseberries? Think of a classic lemon dessert and simply swap the lemon
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Dinner
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan160C/gas 4. Roll out the pastry on a lightly floured surface, then use it to line a 23cm loose-bottom tart tin. Line with non-stick baking parchment and baking beans, then bake for 15 mins. Remove the beans, then cook for 10 mins more until golden. Remove from the oven, then reduce the heat to 140C/fan 120C/gas 1.
- While the case is cooking, heat the butter and brown sugar in a shallow pan. When the sugar has completely dissolved, throw in the gooseberries and toss in the caramel. Cook for a few mins until they start to split, but before they have burst completely. Remove from heat and leave to cool. Once cool give them a stir, then tip into pastry case.
- For the meringue topping, whisk the egg whites to soft peaks. Whisk in the caster sugar a spoonful at a time, then whisk in the cornflour. Carefully blob the meringue over the gooseberries and gently spread to cover. Bake for about 40 mins until the meringue is cooked and lightly browned.
Nutrition Facts : Calories 769 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.79 milligram of sodium
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- In a large bowl, mix the flour, salt and sugar. Using a pastry blender, 2 knives or your fingers, cut in half of the butter until the mixture resembles coarse cornmeal with particles the size of peas. Then cut in the remaining butter until it forms chunks the size of peas. Stir in the ice water with a fork. The dough should hold together when pressed; if it doesn't, add a few more drops of ice water. Pat the dough into a disk, wrap and refrigerate for at least 30 minutes or overnight.
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- Preheat the oven to 400°. 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 gooseberries on top. 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.
- 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 with vanilla ice cream.
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