Gooseberry Crème Brûlée Tart Recipes

GOOSEBERRY TART

Steps:

• Pate Sucree:Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 3 months (thaw in refrigerator overnight before using).
• Tart:Preheat oven to 375 degrees. Place a foil-lined baking sheet on bottom rack. On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into a 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate 15 minutes.
• Cut 1/2 cup gooseberries in half and squeeze to release a little liquid. Toss all gooseberries with sugar, cornstarch, and salt. Spread evenly into chilled crust.
• Bake until bubbling in center and some of the fruit is blackened on top, 1 hour, 15 minutes to 1 hour, 30 minutes. Transfer to a wire rack; let cool 2 hours. In a small saucepan, heat jelly until melted. Brush over gooseberries; let set, about 15 minutes.

GOOSEBERRY CREME FRAICHE TART

Steps:

• Firstly, sift the flour into a bowl, then add the fat, cut into smallish lumps, then take a knife and begin to cut the fat into the flour. Go on doing this until it looks fairly evenly blended, then begin to rub the fat into the flour using your fingertips only and being as light as possible. Being light with your fingers is not a special gift, it's just what's needed here, so don't go on rubbing all day, just long enough to make the mixture crumbly with a few odd lumps here and there. Sprinkle 1½ tablespoons of cold water over the mixture, then, with a knife, start bringing the dough together, using the knife to make it cling. Then discard the knife and finally bring it together with your fingertips. When enough liquid is added, the pastry should leave the bowl completely clean. If this hasn't happened, keep adding a spot more water (sometimes it really only needs your fingers dipped into water to bring it together). All pastry must be rested before rolling out. If you're in a hurry, this can seem like an awful bore, but I promise you it will, in fact, save you more time in the end. So place it in a polythene bag and leave it in the refrigerator for about 20 minutes. Meanwhile, pre-heat the oven to gas mark 5, 375°F (190°C). Place a solid baking sheet in the oven to pre-heat as well. Then roll the pastry out to a circle, line the pastry tin and prick the base with a fork. Use some of the egg yolk for the filling to paint all over the sides and base of the pastry. Now place the pastry-lined tin on the hot baking sheet and bake for 20 minutes until the pastry is just beginning to turn golden. Remove it from the oven and turn the heat down to gas mark 4, 350°F (180°C). Next whisk the crème fraîche, egg yolks, sugar and balsamic vinegar together. Arrange the gooseberries in the flan case, pour the crème fraîche mixture all over and then return the flan to the oven and bake until the custard is set, which will be about 40-45 minutes. Then remove it from the oven and allow it to settle for about 20 minutes before serving. It also tastes extremely good served cold.

GOOSEBERRY CRèME BRûLéE TART

Steps:

• Tip the gooseberries into a saucepan with 100g of the sugar and 100ml water. Simmer for 8-10 mins until the fruit is soft and the juices are syrupy. Tip the fruit into a sieve set over a jug and leave to strain - you will need about 150ml of the syrupy juices. Tip the pulp into a bowl and leave to cool.
• In a separate bowl, beat the eggs with 50g of the sugar, then beat in the cream and gooseberry syrup. Strain through a sieve into another jug and set aside.
• Heat oven to 160C/140C fan/gas 3. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, leaving a slight overhang. Line the tart with foil and fill with baking beans. Bake for 10 mins, then discard the foil and beans, and bake for another 20 mins. Remove from the oven and leave to cool.
• Reduce oven to 150C/130C fan/gas 2. Spread the pulp evenly over the base of the tart, then carefully pour the cream mixture over it to create 2 layers. Bake for 35-40 mins until the cream layer has the slightest wobble to it. Remove from the oven and trim the pastry edges. Leave to cool completely, then scatter over the remaining sugar, caramelise with a blowtorch, if you like, and serve straight away.

GOOSEBERRY & VANILLA CUSTARD TART

Steps:

• Roll out the pastry on a lightly floured surface until large enough to line a 23cm loose-bottomed tart tin. Trim the excess pastry from around the edge, then line the pastry case with baking parchment, fill with baking beans and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Bake the pastry case for 15 mins, then carefully lift out the parchment and beans, and bake for 5 mins more or until biscuity. Meanwhile, beat the eggs, cream, sugar and vanilla together, then strain into a jug.
• Scatter the gooseberries into the pastry case, then pour in the vanilla custard mixture. Bake for 35-40 mins until the custard is set and the gooseberries are tender. Cool a little before serving, or cool completely and eat cold, dusted with icing sugar, if you like.

CRèME BRûLéE TART

Steps:

• Heat oven to 350°F. Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat softened butter and 1/2 cup sugar with spoon until blended. Beat in 1 egg and 1/2 teaspoon vanilla. Stir in flour mixture until well blended. Pat and press dough very firmly with floured fingers in bottom and up side of tart pan. Place tart pan on rimmed baking sheet.
• Bake 10 to 14 minutes or until crust is set in center but still pale. Cool 10 minutes. Using a flat-bottom measuring cup, carefully press to flatten partially baked dough in center and up sides.
• Meanwhile, in medium bowl, beat egg yolks, 1 egg and 3 tablespoons sugar with whisk. Beat in whipping cream and 1 teaspoon vanilla. Place tart pan on rimmed baking sheet. Pour egg mixture into partially baked crust. Carefully transfer to oven on baking sheet.
• Bake 30 to 34 minutes or until custard layer is just set. Cool on cooling rack 30 minutes. Refrigerate uncovered at least 2 hours.
• Before serving, set oven control to broil. Cover crust edge with 2- to 3-inch wide strip of foil to prevent excessive browning. Sprinkle top of tart with 2 tablespoons sugar. Place tart pan on rimmed baking sheet with top about 5 inches from heat. Broil 1 to 2 minutes or until top is brown and sugar is melted. Remove from oven. Remove tart from pan. This recipe is best made the same day it is served.