Pastries Recipes - Gooseberry Meringue Tart Recipe

Ingredients

SERVES 8

For the short crust pastry:

• 150g/5oz plain flour Pinch of salt

• 75g/3oz butter (cubed)

• 25ml/1fl oz iced water

For the filling:

• 750g/1 1/2lb gooseberries, topped and tailed

• 2 egg yolks, beaten

• 50g/2oz butter (cubed)

• 2 tablespoons breadcrumbs

• 25g/1oz caster sugar

• 1 egg white (lightly beaten with 1 teaspoon sugar)

For the meringues:

• 50g/2oz granulated sugar

• 2 egg whites, stiffly beaten

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Method:

1. To make the short crust pastry, sift the flour and salt together into a large mixing bowl. Add the butter. Rub the butter and flour together with your fingertips until the mixture has a coarse texture.

2. Stirring with a knife, sprinkle water over the dough until it just begins to cohere. Gather together into a ball, pressing it together with your hands. Wrap in Clingfilm and chill for 30 minutes.

3. Preheat the oven to 150°C/300°F/Gas mark 2. Place the gooseberries in an earthenware jar or ovenproof bowl, cover, and set in the oven for 30 minutes, or until quite soft.

4. Then rub the gooseberries through a sieve into a bowl. Add the egg yolks, butter, breadcrumbs and sugar.

5. Raise the oven temperature to 180°C/350°F/Gas mark 4. Line a 20cm/8in pie dish round the sides and rims with the dough.

6. Glazing the edges with the egg white and sugar mixture. Put in the gooseberries. Bake in the oven for about 45 minutes, or until the pastry is lightly browned.

7. Prepare the meringue by beating the sugar into the egg white. Cover the gooseberries with the meringue and return to the oven to cook for 10 minutes before serving.