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Gooseberry custard tart recipe

Gooseberry custard tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Berry pies and tarts

Sprinkling the base of the goosberry pie with ground almonds or hazelnuts is a little trick to absorb the juice that the gooseberries release during baking so it does not become soggy.

14 people made this

IngredientsServes: 8

  • For the base
  • 125g plain flour
  • 1 pinch salt
  • 50g butter or margarine
  • 1 egg
  • 30g caster sugar
  • For the filling
  • 350g gooseberries
  • 2 tablespoons ground almonds or hazelnuts
  • 2 teaspoons vanilla sugar
  • For the topping
  • 1 egg
  • 50g caster sugar
  • 2 teaspooons vanilla sugar
  • 1 teaspoon cornflour
  • 50ml double cream

MethodPrep:25min ›Cook:1hr ›Ready in:1hr25min

  1. Mix all ingredients for the base in a bowl and knead to a smooth ball. Wrap in cling film and refrigerate until firm, 1 to 2 hours.
  2. Wash, dry and trim the gooseberries, removing the blossom ends.
  3. Preheat the oven to 200 C / Gas 6. Grease a 20cm springform tin.
  4. Roll out about two-thirds of the base mixture to a 20cm circle and line the tin. Roll out the rest of the pastry and cut it into strips of even width. Use them to line the sides of the tin and gently press on them so they stick to the tin. Prick the bottom several times with a fork and sprinkle with the almonds. Cover with the gooseberries and 2 teaspoons vanilla sugar.
  5. Bake in the lower third of the preheated oven for 20 minutes.
  6. Meanwhile for the topping beat the egg with 50g sugar in a bowl, then add vanilla sugar, cornflour and cream.
  7. After 20 minutes baking time, pour the custard topping over the gooseberries and bake until set, about 30 more minutes. Then cover the top with baking parchment, reduce the oven temperature to 180 C / Gas 4 and bake until golden brown, 10 to 15 more minutes. The pie is done with a tester inserted in the centre comes out clean.
  8. Gently loosen the sides from the tin and and let cool completely while leaving the rim on. Unmould before serving.

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Recipe Summary

  • All-purpose flour, for dusting
  • Pate Brisee
  • 2 large eggs, plus 1 large egg yolk
  • 1/3 cup plus 1/4 cup sugar, plus more for sprinkling
  • 1 cup heavy cream
  • 8 cups fresh green gooseberries (about 4 pints), trimmed

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 tart

Gooseberries are an underrated fruit that deserve much more love and attention. You'll be converted with this silky gooseberry tart with creamy custard filling but be quick as the season is short and they should be eaten fresh rather than frozen to enjoy at their best. The tartness of the gooseberries is softened by the silky, rich custard and crumbly short pastry. Use cooking gooseberries rather than the dessert version if you can but both work well.

Preparation: 35 minutes plus chilling

Cooking: 1 hour 15 minutes


  • 200g plain flour, sifted
  • 115g butter, diced
  • 1 tablespoon caster sugar
  • 1 large egg yolk
  • 2-3 tablespoons ice cold water

For the filling

  • 400g gooseberries, topped and tailed
  • 25g caster sugar
  • 300ml double cream
  • 3 large egg yolks
  • few drops vanilla extract

1. Put the flour and butter into a large bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs. You can do this in a food processor if you prefer, then transfer to a bowl. Stir in the sugar.

2. Mix together the egg yolk and water until combined. Using a flat-bladed table knife, stir in enough of the liquid until the flour clumps together. Bring together with your fingertips to form a ball. Knead lightly on a worktop dusted with flour until smooth. Flatten into a disc, wrap in clingfilm and leave to rest for 20 minutes or so in the fridge until lightly chilled and still pliable.

3. On a lightly dusted worktop, roll out the pastry into a circle about 3mm thick. Line a 3cm deep, 23cm flan tin with the pastry and trim the edges. Prick all over the base with a fork. Chill in the fridge for 30 minutes or, if it's a particularly hot day, pop in the freezer for 15 minutes if you have room.

4. Heat the oven to 200ºC (180ºC fan oven) gas mark 6. Put a baking sheet in the oven to heat. Line the pastry with a circle of crumpled baking parchment and fill with a layer of baking beans, pushing most of them around the edge to hold up the sides of the pastry while cooking. Bake for 10 minutes on the baking sheet until the pastry sides have set, then remove the beans and paper and cook for another 5 minutes until the pastry is cooked and the base feels sandy to the touch.

5. Turn down the oven temperature to 170ºC (150ºC fan oven) gas mark 3. Arrange the gooseberries in the base of the pastry case (still sitting on the baking sheet). Combine the remaining ingredients in a jug and pour over the gooseberries. Bake for 45 minutes to 1 hour until the filling has set. Cool the gooseberry tart on a wire rack.

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1.) Preheat oven to 400º F (204º C). Trim the tops and tails from the gooseberries.

2.) Place them in a single layer in the pastry-lined tart tin.

3.) Mix the eggs, cream, sugar, and vanilla together, whisking to combine thoroughly.

4.) Strain to remove any clumps.

5.) Pour over the gooseberries and pop the tart in the oven.

6.) Bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean. Tart may be served warm or cold.

7.) To remove the tart from the pan, place it on an upside-down bowl with a base slightly smaller than the pan bottom. Carefully loosen the outer ring, letting it drop down onto the bowl. Slide the tart off the pan bottom onto your serving plate. If it won’t slide off (or you’re just too nervous to try it), you can also leave it on the pan bottom to serve.

Gooseberry Custard Tart


10½ oz (300 g) small gooseberries

1 (250 g) Butter Shortcrust, pre-baked in a 9” (23 cm) removable- bottom tart tin

7 oz. (200 ml) heavy (double) cream

85 g (½ cup, less 1 tablespoon) sugar (caster sugar dissolves faster, but regular will do)

1 teaspoon vanilla extract


1.) Preheat oven to 400º F (204º C). Trim the tops and tails from the gooseberries.

2.) Place them in a single layer in the pastry-lined tart tin.

3.) Mix the eggs, cream, sugar, and vanilla together, whisking to combine thoroughly.

4.) Strain to remove any clumps.

5.) Pour over the gooseberries and pop the tart in the oven.

6.) Bake for 35 to 40 minutes, or until a knife inserted in the center comes out clean. Tart may be served warm or cold.

7.) To remove the tart from the pan, place it on an upside-down bowl with a base slightly smaller than the pan bottom. Carefully loosen the outer ring, letting it drop down onto the bowl. Slide the tart off the pan bottom onto your serving plate. If it won’t slide off (or you’re just too nervous to try it), you can also leave it on the pan bottom to serve.

Sweet Pastry

This gooseberry tart recipe take a little effort but is really not too difficult. It starts with a sweet pastry – but you could use a ready made shortcrust pastry if making it really just isn’t your thing. There are some companies (Jus Rol) who make a ready made sweet pastry but it may only be available in bigger supermarkets and quite difficult to get hold of.

Making sweet pastry is quite easy. It is just like making usual shortcrust pastry but with the addition of some icing sugar (or you can use caster sugar is you don’t have any icing sugar). It also is best to bake it blind for 15 minutes to cook the pastry before adding the filling. The pastry will need to be weighed down with some greaseproof paper and some baking beans. Although you can use dried chickpeas or other beans.

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Recipe Summary

  • 3 cups fresh gooseberries
  • 2 cups white sugar
  • 3 tablespoons quick-cooking tapioca
  • ½ teaspoon salt
  • 1 recipe pastry for a 9 inch double crust pie
  • 2 tablespoons milk
  • 1 ½ tablespoons white sugar

Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.

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.

Some Gooseberry Goodies

Originally published in The Country Gentleman, June 27, 1914

The small, sour, green gooseberry of the old-time garden was neglected with good reason. Numerous thorns made the fruit hard to pick, and the berries made too tedious work to bother with in the rush of preserving season. But now that improved culture has given us big, juicy, fine-flavored berries, which may be quickly prepared for summer desserts and for winter use, the old prejudices are passing and the berry is coming into its rights.

Two Takes on Gooseberry Pudding

A steamed gooseberry pudding, in a deep pudding dish, with plenty of fruit and flaky pastry, is a novelty that is certain to become a favorite dessert. Prepare a rich biscuit dough, roll out to half an inch in thickness, line a pudding dish with it, and fill with large, ripe, tender gooseberries. Sweeten well, with a good proportion of brown sugar or a tablespoonful of molasses added to granulated sugar to give the desired flavor. Cover with a top crust, tie a floured cloth securely over the top of the pudding dish, set it in a covered pan of boiling water, and steam for two hours.

For another form of steamed pudding the gooseberries are mixed directly with the batter. Two tablespoonfuls of butter are creamed with one cupful of sugar, a cupful of sour milk is added, with half a teaspoonful of soda dissolved in a little cold water, and sufficient flour to make a rather stiff batter. Stir in a heaping cupful of gooseberries. At the last beat in the whites of the eggs, turn the batter into a buttered pudding dish, cover closely, and steam two hours.

These puddings may be served with creamy vanilla or lemon sauce. But for variety and novelty try a rich gooseberry sauce, made by cooking the berries in very little water until tender and passing them through a fine sieve. To half a cupful of the smooth pulp add the same amount of sugar and water and boil for a few minutes thicken slightly with a teaspoonful of cornstarch wet with cold water. When cold beat the white of an egg quite stiff, and with an egg beater combine the thick sauce with the egg.

Multitasking a Bavarian Cream

Gooseberry botanical drawing. (Wikimedia Commons)

Gooseberry Bavarian cream is a convenient dessert that may be prepared while cooking breakfast, to be served cold for dinner. Rub a bowlful of hot, stewed berries through a sieve, and to one cupful of the pulp add half a cupful of granulated sugar. Soak a tablespoonful of gelatin in water until dissolved, stir it into a cupful of boiling water, then add the sweetened gooseberry pulp. When it begins to cool beat briskly until it thickens, adding a cupful of rich milk beat again until thick. Turn into a mold serve with whipped cream.

Making Roly-Poly

Gooseberry roly-poly may be either steamed or baked for a rich and novel dessert. Sift together one and a half cupfuls of flour, a teaspoonful of baking powder, and half a teaspoonful of salt. Rub in two tablespoonfuls of butter — or one of butter and one of lard — and mix with sufficient sweet milk to make a soft dough. Work lightly with the fingertips, turn the dough on a floured board, and roll into a sheet about half an inch thick. Spread thickly with rich gooseberry pulp that has been rubbed through a sieve and sweetened. Roll up like a jelly roll. Pinch the ends carefully together to keep in the pulp and juice, and tie a thin layer of cheesecloth about the long roll to keep it in shape. Steam for an hour, then remove the cloth, place the roll on a buttered pie plate, and brown for a few minutes in the hot oven. Cut thick slices across the roll and serve hot with whipped cream or a favorite pudding sauce.

One- or Two-Crust Pies

Most gooseberry recipes are improved if the berries are boiled until the skins crack open and then rubbed through a sieve for a smooth pulp. An exception may be made for the two-crust gooseberry pie, which is improved when made with the whole berries if they are of the big, tender, thin-skinned variety. Have the crusts of rich, flaky pastry. Fill the pie plate rather full of berries, as they will shrivel in cooking add a generous quantity of sugar if the berries are tart, and sift sufficient flour over them to absorb the surplus juice in cooking. Bake quickly in a hot oven until the berries are thoroughly done and the pie well browned. Sift powdered sugar over the top when cold.

For the one-crust gooseberry pie use the rich pulp rubbed through a sieve, with all skins removed. The pulp should be well sweetened while hot and beaten with half a teaspoonful of butter and two tablespoonfuls of cream for each pie. Spread thickly on the under crust, bake in a hot oven, and finish with a meringue, as for lemon pie. Or, if preferred, give a generous coating of whipped cream and powdered sugar when the pie is cold.

An Unusual Salad

Chinese salad is a spicy novelty when served with gooseberries. Wash and boil a cupful of rice. When thoroughly done dash cold water over the rice and drain. Select a pint of gooseberries chop them lightly, leaving them in rather coarse pieces sprinkle enough sugar over them to enrich the acid flavor without making them sweet. Make a rich dressing of six tablespoonfuls of olive oil, three tablespoonfuls of lemon juice, and one tablespoonful of soy. Beat the oil and lemon juice until quite thick, add the soy, and beat again until well blended. When ready to serve place the flaky rice on lettuce leaves, over the rice toss the chopped berries, and over the whole place the soy dressing.

Gooseberry and Ginger

For a delicious compote of gooseberries a combination of ripe gooseberries and candied ginger is a favorite relish. Bring a quart of gooseberries to a gentle boil, with a heaping cupful of sugar and a teaspoonful of ginger root minced very fine, or a quarter pound of candied ginger cut in long, thin strips. After simmering until thoroughly tender, remove the berries and ginger to the dish in which they are to be served, keeping the berries as whole as possible. Return the juice to the saucepan boil a few minutes longer, until well cooked down then pour it over the berries and serve when cold.

Uncooked berries are best for unsweetened shortcakes made of pastry dough stewed gooseberry pulp is best for sweet cake. Gooseberry preserves may be cooked down to a rich, heavy sirup, with equal quantities of sugar and fruit, and the skins left in the preserve if the berries are of the thin-skinned variety. If the skins seem tough pass the berries through a sieve after they have been cooked slightly, and use the pulp both for thin preserves and for heavier jam, well cooked down.

Whole gooseberries and chopped ginger root, cooked in a spicy sirup with vinegar and sugar, form a winter relish that is very acceptable with cold meats. Other spices may be used if desired, a little mace and cinnamon blending well with the tart berries in the vinegar and sugar sirup.

Sponge or Float

Gooseberry sponge and gooseberry float are easily prepared desserts to serve after a substantial dinner, while more hearty desserts are dumplings and rich puddings. For the gooseberry float the cooked and mashed berries will be required. Have the pulp quite sweet, and for two cupfuls whip the whites of three eggs, with half a cupful of powdered sugar, until frothy and stiff. Then beat the gooseberries into the frosting, heap the mixture lightly in dessert glasses and serve very cold. Gooseberry sponge is made with gelatin. Half a box of gelatin is soaked in half a cupful of cold water, and then dissolved in hot sirup made by bringing to a boil one cupful each of water and sugar. When cool a cupful of gooseberry pulp is added to the gelatin, with the white of an egg, and the whole is thoroughly beaten until light and spongy.

Better than Apple Butter

A nutritious relish for the children is a spicy gooseberry butter. The gooseberries are simply hulled and boiled in a little sugar-and-water sirup with the favorite spices. The result is richer than the usual apple butter. To two cupfuls of gooseberries allow one cupful of water, one of sugar, and half a cupful of vinegar. Ground cinnamon and mace, a teaspoonful of each with half a teaspoonful of cloves, if the flavor is liked, should be stirred directly into the boiling sirup. Boil until the berries are done and the sirup begins to thicken. Then press through a sieve to remove only the coarsest skins and retain all the pulp possible in a thick mixture. Return to the fire for a few minutes and beat thoroughly while hot, with an extra cupful of sugar, to a heavy butter. The vinegar and spice will keep the butter from souring, and it may be made up in quantity.

Other Ideas

For pop-overs and tarts, for filling patties and gelatin cups, and for timbales and soufflés, the rich, spongy gooseberry pulp, served plain or whipped with cream or white of egg and sugar, may be made to serve a delicious change in company desserts. Plain tapioca pudding is greatly improved by stewing gooseberries with the tapioca. In the different forms of dumplings gooseberries may be cooked whole like cherries.

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Glorious summer gooseberry recipes

Tart, colourful and quintessentially British, this fierce little fruit is thoroughly misunderstood. With the right recipe, however, gooseberries can take centre stage. Indy Eats brings you five great recipes from the UK’s best chefs

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I’m not entirely sure why gooseberries aren’t as popular as other seasonal British fruits like rhubarb or cherries. Perhaps it’s the way they look – a bit like a big hairy grape with veins that look ready to burst. Or perhaps it’s because when eaten raw, they can be so tart you can’t help but pull a face. However, a sprinkling of sugar and a bit of heat mellows out the acidity, giving the berry’s natural flavour plenty of room to shine.

They come into season towards the end of May, and by June you should see plenty for sale in farm shops and supermarkets. As the season progresses, small green gooseberries will grow in size and eventually turn red, purple, yellow or golden, with softer skins and a sweeter flavour. They can also be found growing in the woods free to anyone who happens upon them – just make sure you wear some gloves to avoid their occasionally sharp barbs.

Once you’ve got a punnet or carrier bag full of firm, unbruised gooseberries, don’t be tempted to eat them raw. Save them for dessert, turn them into a preserve or even use them to flavour cocktails. The berries stand up well to long periods of cooking and are relatively forgiving so long as you don’t let the pan dry out, which make them great for experimenting with. However, if you’d prefer to follow in the footsteps of some seriously talented chefs before getting all Heston with them, these are some of the best recipes to get started with.

Dominic Chapman: Gooseberry crumble

Celebrate the arrival of gooseberry season by attempting Dominic Chapman's sublime gooseberry crumble recipe over the summer months. Make your own custard as Dominic suggests - cheats never prosper!

Most gooseberries tend to end up in a crumble. It’s a simple, crowd-pleasing dish that takes less than an hour to prepare, and ensures the fruit stays in the limelight by keeping the ingredients list to a minimum. A scattering of brown sugar, a little lemon juice and a pinch of cinnamon is all that’s needed to break down the berries, while the crumble is given a luxurious twist with the addition of almonds and hazelnuts. After twenty minutes in the oven, it’s bubbling and ready to serve – and if you’re going the whole hog as Dominic Chapman does, that gives you plenty of time to make your own custard.


125g of muscovado sugar
85g of ground almonds
​250g of flour
​125g of butter, cold
40g of flaked almonds
35g of hazelnuts, nibbed
560g of gooseberries
1 tbsp of lemon juice
​100g of brown granulated sugar
½ tsp cinnamon

​350ml of double cream
​350ml of full-fat milk
1 vanilla pod, split
​125g of sugar
4 egg yolks

Preheat the oven to 200°C/gas mark 6. Start by making the crumble topping. In a large bowl, rub together the sugar, ground almonds and flour until it resembles fine breadcrumbs. Dice the butter and rub into the flour until the mix looks like rough breadcrumbs, taking care not to make the crumbs too fine.


Add the flaked almonds, nibbed hazelnuts and nutmeg and mix together. Reserve in the fridge until required. Top, tail and wash the gooseberries. Place the gooseberries, sugar, lemon juice and cinnamon into a serving dish and cover with crumble mix.

Place in the oven for approximately 20 minutes. The crumble should be golden brown and bubbling when ready. Meanwhile, for the custard, in a large pan, combine the cream, milk and vanilla pod and bring to the boil. In a mixing bowl, whisk together the egg yolks and sugar. Once combined, pour the cream mixture over the egg mixture and mix together.

Return to the heat and bring to 82°C, stirring continuously until thickened and smooth. Pass through a sieve into a jug and serve alongside the gooseberry crumble.

Nathan Outlaw: Gooseberry custard tart with gooseberry and ginger sorbet

This tart recipe is a wonderful way to herald the glorious gooseberry season in Britain, which runs from late May through August. Nathan Outlaw pairs this delicious tart with a gooseberry and ginger sorbet, making this dessert a perfect summer treat.

Nathan Outlaw might be known for cooking fish but he’s no one trick pony, as he demonstrates here with this early summer dessert. Gooseberries come in the form of both sorbet and custard tart here, so it’s a great way to use up any trimmings. The sorbet – which is given an extra kick thanks to a glug of ginger beer – can be made in advance, as can the homemade pastry for the tart. The custard is infused with thinly sliced ginger, while the sliced gooseberries on top of the tart are baked in sugar until just tender.


100g of gooseberries
30g of caster sugar
225ml of double cream
12g of root ginger, thinly sliced
105g of caster sugar
5 eggs

​150g of butter
​375g of plain flour
3 eggs
150g of icing sugar

pinch of salt

250g of gooseberries
250g of ginger beer
100g of caster sugar
100g of liquid glucose

First, make the sorbet by placing the gooseberries in a saucepan with the ginger beer, sugar and glucose. Bring to the boil and simmer for 4-5 minutes. Blend the mixture in a blender until smooth, then pass through a fine sieve and allow to cool. Churn the sorbet mixture in an ice cream maker. When it is ready, transfer the sorbet to a freezer-proof container and freeze until ready to serve.

Preheat the oven to 180°C/gas mark 4. To make the pastry, rub the butter into the flour. Whisk 3 eggs and the sugar together and add the salt. Mix the liquid into the flour and bring together into a ball of pastry, being careful not to overwork. Leave to rest in the fridge for 1 hour.

Roll the pastry out to a thickness of ¼cm. Line 6 x 8-10cm loose-based tart tins with the pastry, blind bake for 7-8 minutes, then leave to cool.

To make the gooseberry custard tart mix, first place the gooseberries on a baking tray, sprinkle over 30g of the sugar and cook in the oven for 20 minutes or until just tender. Drain off any juices and slice thinly.

Combine the double cream and sliced ginger in a saucepan and bring up to the boil. Separate the yolk from 1 of the 5 remaining eggs and whisk the other 4 whole eggs and the remaining sugar, then pour the hot cream over the eggs and whisk again.

Place the pre-cooked tart shells on a tray and then carefully pour the custard tart mixture into the cases. Reduce the oven temperature to 170°C/gas mark 3 and bake for 25-30 minutes until the filling is firm in the centre and the top is golden brown.

Scatter some caster sugar across each tart, and brulée with a blow torch. Top each tart with sliced gooseberries and a quenelle of the sorbet.

Paul Welburn: Gooseberry pudding, yoghurt and blueberry

Despite their summer season, gooseberries are best known for lending a sharp juiciness to comforting autumnal dishes such as crumbles and tarts. Paul Welburn's glorious gooseberry pudding recipe makes the perfect summer dessert, with sorbet and yoghurt cleverly used as a lighter, fresher alternative to ice cream and custard.

If you’re after something a bit fancier for dessert, try Welburn’s ode to summer fruits. A combination of gooseberries and blueberries (you might need to wait a few months until these come into season too), there’s a pudding, a jam, a sorbet and a crumble to make, but you can create some elements in advance. The jam hides away in the centre of the pudding (which is topped with a vanilla-infused yoghurt) and the flavourful blueberry sorbet is a perfect partner. Paul finishes the dish with some raw sliced berries – make sure the gooseberries you choose for this are as sweet and juicy as possible.


125g of sugar
250ml of water
45g of glucose powder
4.5g of sorbet stabiliser
18g of trimoline
500g of blueberry puree​

100g of butter
100g of flour
100g of caster sugar

​250g of glucose
500g of gooseberries, topped and tailed
1 vanilla pod
7.5g of pectin
250g of caster sugar

75g of egg white
100g of caster sugar
100g of butter
75g of egg yolk
25g of yoghurt powder
75g of flour
75g of ground almonds

​200g of natural yoghurt
25g of icing sugar
1 vanilla pod
12 blueberries, halved
12 gooseberries, green and red, halved

Begin by making the sorbet. Bring the sugar, water, glucose, stabiliser and trimoline to the boil in a large pan, then remove from the heat and leave to cool. Once the liquid has cooled, use a hand blender to mix in the blueberry puree. Churn the sorbet mixture in an ice cream machine and store in the freezer until required.

For the crumble, rub together the butter, sugar and flour in a mixing bowl until it resembles breadcrumbs and spread it out across a tray. Bake in the oven at 170°C/gas mark 3 for 20-25 minutes or until golden, mixing the crumble every 5 minutes to ensure even cooking. Once cool pulse in a food processor to a fine crumble consistency and set aside until ready to serve.

To make the jam, bring half of the sugar to the boil with the glucose and cook until it reaches 135°C. Stir in the gooseberries and vanilla and allow the mixture to return to the boil. Mix together the remaining sugar and the pectin, then add this to the pan and cook until it reaches 106°C. Remove the jam from the heat and transfer to a container to cool.

Preheat the oven to 180°C/gas mark 4. Prepare the pudding batter by whisking together the egg whites and sugar to form stiff peaks. Melt the butter and mix it together with the egg yolks and yoghurt powder, gradually folding in the flour and almonds. Once the flour has been fully combined gently fold in the stiffened egg whites

Pipe the pudding mixture halfway up the pudding basins, add a spoonful of the gooseberry jam then top with more pudding mix. Add the puddings to the preheated oven and bake for 10 minutes until golden.

Meanwhile, prepare the yoghurt by simply mixing together the yoghurt, sugar and vanilla in a bowl. Reserve until ready to serve.

Once the puddings have cooked remove them from the oven and turn out onto each plate. Arrange the sliced blueberries and gooseberries on the plate along with a circle of crumble. Top the crumble with a quenelle of sorbet, spoon the yoghurt over the top of the puddings and serve.

James Mackenzie: Osso buco of gammon with gooseberry ketchup, fried duck egg and crispy pickled onion rings

Osso buco is a Milanese dish traditionally made from veal shanks. James Mackenzie matches his gammon osso buco recipe with crispy pickled onion rings, a tangy gooseberry ketchup and, as is customary with this British favourite, a fried egg.

Gooseberries can be used in lots of savoury dishes too, as the tangy fruity flavour contrasts well with rich, salty meats. Mackenzie gives ham, egg and chips a seasonal twist by plating up bone-in gammon steaks with a fried egg, onion rings and a little pot of homemade gooseberry ketchup. It’s a good idea to make a big batch of the sauce – you’ll be dolloping it on chips, spreading it in sandwiches and getting through a bottle a week before too long.


For the gooseberry ketchup

1 large onion
250g of gooseberries
150g of unrefined caster sugar
100g of dark brown sugar
200ml of cider vinegar
½ tsp ground mixed spice
1 star anise
1 dash of Worcestershire sauce
1 garlic clove

For the pickled onion rings

2 pickled onions, large
200g of plain flour
200ml of milk

4 gammon leg steaks, with the bone in
4 duck eggs
1 knob of butter
rapeseed oil

To make the gooseberry ketchup, peel and chop the onion, pick the stalks off the gooseberries and place all the ingredients in a large saucepan. Bring to the boil and then simmer until a shiny chutney consistency is reached. Blitz, pass through a sieve and reduce a little more if required. Pour the ketchup into a squeezy bottle and refrigerate until cold.

For the pickled onion rings, thinly slice the onions, discard the centres, and pass the outer onion rings through milk, then flour, then dust off the excess flour and repeat. Deep fry until golden and crispy, remove from the fryer onto kitchen paper and sprinkle with a little salt.

Place the gammon steaks on a lightly oiled baking tray and grill for 4-5 minutes on both sides until the fat is nice and golden and crispy.

Fry the eggs in a little rapeseed oil and a knob of butter. Place the gammon on a plate and place the fried egg on top, then garnish with blobs of the gooseberry ketchup, the deep fried pickled onion rings and a sprig of watercress.

Anna Hansen: Gooseberry chutney with cheese

Serve Anna Hansen's fabulous gooseberry chutney recipe with quality crispbreads and a selection of artisan cheeses. She uses frozen gooseberries and greengages for the chutney, so this is the ideal recipe for those who made the most of a fruit glut during peak season.

It’s worth putting aside a few gooseberries in the freezer, as they pair so perfectly with other British fruits that come into season towards autumn. That’s exactly what Anna Hansen does, defrosting them to throw into a spiced chutney along with plums to serve with cheese. Fennel, coriander, ginger, garlic, cardamom, cloves and all sorts of other delicious flavours combine together to create a condiment that takes pride of place on any cheeseboard.


250g of gooseberries, frozen
200g of greengage plums, stones removed
​ 50ml of vegetable oil
2 ½ tsp panch poran
1 ¼ tsp fennel seeds
3/4 tsp cumin seeds
2 black cardamom pods
300g of white onion, sliced
3 cloves
30g of ginger
3 0g of garlic
3/4 tsp chilli powder
1 ¼ tsp ground coriander
3/4 tsp ground turmeric
120g of palm sugar
75ml of white wine vinegar
75ml of water

small crispbreads , preferably Peter's Yard

Heat the vegetable oil in a heavy-based pan over a medium heat. Add the panch poran, fennel, cumin seeds, clove and black cardamom to the pan and fry until aromatic, then add the sliced onion and cook until golden in colour.

While the onions are frying, blitz the garlic and ginger in a food processor with a small splash of water to form a paste. Add to the pan and cook for a further 5 minutes. Add the chilli powder, ground coriander and turmeric to the pan along with the frozen gooseberries and plums.

Mix well to combine, then add the palm sugar, white wine vinegar and water. Bring up to a boil then simmer for approximately 30 minutes, or until it forms a thick chutney-like consistency.

Remove from the heat and allow to cool. Divide into sterilised jars, seal and store at room temperature for 4-6 months. Refrigerate and use with 2-3 weeks of opening. When ready to eat, serve along side a host of artisan cheeses with good quality crispbreads.

Watch the video: Strawberry Tart - Τάρτα με Φράουλες και Κρέμα Βανίλια. Bakeland (June 2022).


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