Gooseberry Cream Tart

posted by Ivanka 05-23-98 8:22 PM

Gooseberry Cream Tart
(serves 8)

Pate sucree:
1 1/2 c. flour
1/3 c. butter, softened
1/3 c. sugar
3 egg yolks

Sift the flour onto a work surface, make a well in the center and put in the butter, sugar and egg yolks. Using the fingertips of one hand, work these ingredients together, then draw in the flour and work to a paste. Knead lightly until smooth, wrap in a plastic bag and chill for about 1 hour. Meanwhile prepare the filling.

1 lb gooseberries
1/4 c. sugar
1 c. whipping cream
2 eggs

Place the gooseberries, sugar and 2 tablespoons water in a pan, cover and cook gently for 10 minutes. Mix together the cream and eggs, then add the gooseberries and mix gently. Set aside, while you prepare the tart shell:

Turn the dough onto a floured surface, roll out and use to line a 9 inch fluted tart pan (or pie plate). Chill for 15 minutes.

Place the tart pan on a cookie sheet. Pour the filling into the tart pan and bake in a 375 F oven for 45 minutes, until golden. Remove the tart carefully from the tart pan. Serve warm or cold.

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