Rustic Gooseberry Tart

in Guest Recipe Book

Average Rating:

(total ratings: 1)

Servings: 6

Comments:
"This American idea for making a pie is blissfully easy – no baking tins and no lids to be cut, fitted and fluted. It looks very attractive because you can see the fruit inside and, because there is less pastry, it's a little easier on the waistline. Perhaps one of the best treats of early summer would be to serve it with Gooseberry and Elderflower Ice Cream – what a combination!".............Delia Smith, Cookbook author

Ingredients:

For the Shortcrust Pastry:
6 oz. (175 g) all-purpose flour
11/2 oz. (40 g) lard or solid shortening, at room temperature
11/2 oz. (40 g) butter or margarine, at room temperature
1 small egg yolk
2 rounded tablespoons semolina

For the Filling:
11/2 lb. (700 g) gooseberries, topped and tailed
3 oz. (75 g) caster (granulated) sugar

For the Glaze:
1 small egg white
6 sugar cubes, crushed

You will also need a baking sheet, lightly greased.

Instructions:
Make up the pastry by sifting the flour into a large mixing bowl, then rubbing the fats into it lightly with your fingertips, lifting everything up and letting it fall back into the bowl to give it a good airing. When the mixture reaches the crumb stage, sprinkle in enough cold water to bring it together to a smooth dough that leaves the bowl absolutely clean, with no crumbs left. Give it a little light knead to bring it fully together, then place the pastry in a polythene bag (plastic bag) in the fridge for 30 minutes.

After that, pre-heat the oven to gas mark 6, 400°F (200°C). Then roll the pastry out on a flat surface to a round of approximately 14 inches (35 cm) – as you roll, give it quarter turns so that it ends up as round as you can make it (don't worry, though, about ragged edges: they're fine). Now carefully roll the pastry round the rolling pin and transfer it to the center of the lightly greased baking sheet.

To prevent the pastry getting soggy from any excess juice, paint the base with egg yolk (you'll need to cover approximately a 10 inch (25.5 cm) circle in the center), then sprinkle the semolina lightly over this. The semolina is there to absorb the juices and the egg provides a waterproof coating.

Now simply pile the gooseberries in the center of the pastry, sprinkling them with sugar as you go. Then all you do is turn in the edges of the pastry: if any breaks, just patch it back on again – it's all meant to be ragged and interesting. Brush the pastry surface all round with the egg white, then crush the sugar cubes with a rolling pin and sprinkle over the pastry (the idea of using crushed cubes is to get a less uniform look than with granulated). Now place the pie on to the highest rack of the oven and bake for approximately 35 minutes or until the crust is golden brown. Remove from the oven and serve warm with chilled crème fraîche or ice cream.

Makes 6 servings.

Source: Delia Smith, Cookbook Author

Date: February 27, 2003

Reviews

Reviewer: Haz
Rating:

Review:
Yum!

More Recipes in this Section

Apple Cookie Dip Apple Crisp Apple or Peach Cobbler Apple Walnut Cobbler Baked Apples Banana Fritters Bananas Foster Bananas Foster in a Goblet Berry Cheesecake Trifle Berry Cookie Cobbler Blackberry Cobbler Blueberry Cobbler Blueberry Crisp Blueberry Fritters Broiled Grapefruit Broiled Peaches with Creme Fraiche Cherries Jubilee Cherry Cobbler Cool Creamy No-Cook Fruit Desserts Creamy Boysenberry Torte Crepes Filled with Strawberry Compote Deep-Dish Plum Pie Fresh Fruit and Yogurt Pots Fresh Peach Cobbler Fresh Spring Fruit Salad Frozen Chocolate Bananas on a Stick Fruit Cobbler Fruits in a Cone Gooseberry Crumble Grilled Apples with Crème Anglaise Grilled Strawberry Papaya with Vinaigrette Honey-Lime Fruit Salad Kiwi and Starfruit Dessert Lemon Fruit Dream Lower-Calorie Strawberry Shortcake Mango Float Marshmallow Salad Milk and Strawberry Pudding Mixed Berry Shortcakes Mixed-Berry Salad Orange Slices in Rose Water Pan Fried Pineapple Papaya-Watermelon Medley

Papaya-Watermelon Medley Peach Berry Jubilee Peach Cobbler Peach Galette Peach-Berry Betty Peaches & Pecan Foster Peaches in Vanilla-Butter Sauce Pear Phyllo Dumplings Pears ala mode Pecan Apple Crisp Pineapple Casserole Pineapple Raspberry Delight Plantation Banana Custards Plums Jubilee Poached Pears with Chocolate Glaze Poached Pears with Creme Anglaise Poached Pears with Ruby Red Raspberry Sauce Rhubarb Sabayon with Strawberries Rustic Chocolate Raspberry Heart Tart Rustic Gooseberry Tart Rustic Peach Cobbler Sauteed Bananas with Cardamom Praline Sauce Sour Cream-Honey Fruit Salad Spicy Pomegranate Baked Pears Spiked Fresh Fruit Compote Strawberries Brandi Strawberries Romanoff Strawberries with Balsamic Vinegar Strawberries with Pound Cake and Whipped Topping Strawberry Pretzel Squares Strawberry Shortcakes Strawberry Trifle Summer Fruit Tart Sweet and Spicy Cooked Apples Sweet Blueberry Pudding Cake Warming Fruit Desserts for Fall Water Chestnut Rubies Watermelon and Mango with Lime Watermelon Creme Trifle Watermelon Ribbon Basket Salad White Chocolate Dipped-Strawberries Wild Blueberry Cobbler Zabaglione with Strawberries