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Gooseberry Tart
Credit:
Marcus Nilsson
Recipe Summary
prep: 30 mins
total: 5 hrs 10 mins
Yield: Makes one 10-inch tart; Serves 10 to 12
Ingredients
Pate Sucree
2 1/2 cups unbleached all-purpose flour
1/4 cup sugar
1/4 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
2 large egg yolks, lightly beaten
2 to 4 tablespoons cold heavy cream or ice water
Tart
Unbleached all-purpose flour, for dusting
3 cups (about 18 ounces) gooseberries, trimmed
3/4 cup sugar
4 teaspoons cornstarch
1/4 teaspoon kosher salt
1/4 cup currant or apricot jelly
Gallery
Gooseberry Tart
Credit:
Marcus Nilsson
Recipe Summary
prep: 30 mins
total: 5 hrs 10 mins
Yield: Makes one 10-inch tart; Serves 10 to 12
Gallery
Gooseberry Tart
Credit:
Marcus Nilsson
Gooseberry Tart
Credit:
Marcus Nilsson
Gooseberry Tart
Recipe Summary
prep: 30 mins
total: 5 hrs 10 mins
Yield: Makes one 10-inch tart; Serves 10 to 12
Recipe Summary
prep: 30 mins
total: 5 hrs 10 mins
Yield: Makes one 10-inch tart; Serves 10 to 12
prep: 30 mins
total: 5 hrs 10 mins
prep:
30 mins
total:
5 hrs 10 mins
Yield: Makes one 10-inch tart; Serves 10 to 12
Makes one 10-inch tart; Serves 10 to 12
Ingredients
Ingredients
2 1/2 cups unbleached all-purpose flour
1/4 cup sugar
1/4 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
2 large egg yolks, lightly beaten
2 to 4 tablespoons cold heavy cream or ice water
Unbleached all-purpose flour, for dusting
3 cups (about 18 ounces) gooseberries, trimmed
3/4 cup sugar
4 teaspoons cornstarch
1/4 teaspoon kosher salt
1/4 cup currant or apricot jelly
Directions
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.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Gooseberry Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gooseberry Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
