- Servings: 6 to 8.
The gooseberry is an uncommon fruit. With an appearance that is more like a grape than a raspberry, gooseberries range in color from red to yellow and green; the ones with the paler color are more tart and wonderful for cooking.
Because gooseberries can be juicy, a small amount of flour or quick cooking tapioca is added to slightly thicken the juices.
Serve with a scoop of vanilla or honey ice cream.
- Pastry dough (a buttery pâte brisée is perfect for this) for a two-crust pie.
- 3 cups green or yellow gooseberries, stemmed and rinsed
- 1/2 cup light brown sugar
- 1 tablespoon all purpose flour or quick cooking tapioca
- Pinch of salt
- 1 tablespoon unsalted butter
- Preheat oven to 375° F.
- Line the bottom of an 8-inch round or square tart pan with half the pastry dough.
- In a medium bowl combine the gooseberries, sugar, flour and salt and gently toss or stir until the berries are coated.
- Pour the sugared berries into the pastry-lined pan. Dot with the butter cut into bits. Cover with the remaining dough. Pinch the top and bottom crusts together and cut 2 steam slits in the dough.
- Place the tart pan on a baking sheet and for about 40 minutes until the tart is golden brown.
- Let cool for 15 minutes before serving.