Gooseberry Custard Tartlets Recipes

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GOOSEBERRY CUSTARD TARTLETS



Gooseberry Custard Tartlets image

Handfuls of glossy gooseberries settle into custard tarts. Their flavor can vary; some gooseberries are bracing and tangy, while others are sweet, reminiscent of apricots, plums, and grapes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 8

Number Of Ingredients 6

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

Steps:

  • 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 & VANILLA CUSTARD TART



Gooseberry & vanilla custard tart image

Roll out a shortcrust pastry base and fill with wobbly custard, dotted with seasonal fruit

Provided by Sara Buenfeld

Categories     Afternoon tea, Dessert

Time 1h10m

Yield Cuts into 8 slices

Number Of Ingredients 8

250g all-butter shortcrust pastry
plain flour , for dusting
2 large eggs
200ml double cream
85g caster sugar
1 tsp vanilla extract
300g small gooseberry , topped and tailed
icing sugar , to serve (optional)

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.

Nutrition Facts : Calories 329 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

GOOSEBERRY TART



Gooseberry Tart image

For the prettiest presentation, use a combination of green (1 cup) and red gooseberries (2 1/2 cups). Currant jelly yields a dessert that's quite tart, so if you want to go slightly sweeter, try apricot. Either way, serve with dollops of freshly whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h10m

Yield Makes one 10-inch tart; Serves 10 to 12

Number Of Ingredients 12

2 1/2 cups unbleached all-purpose flour
1/4 cup sugar
1/4 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
2 large egg yolks, lightly beaten
2 to 4 tablespoons cold heavy cream or ice water
Unbleached all-purpose flour, for dusting
3 cups (about 18 ounces) gooseberries, trimmed
3/4 cup sugar
4 teaspoons cornstarch
1/4 teaspoon kosher salt
1/4 cup currant or apricot jelly

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 CUSTARD TARTLETS



Gooseberry Custard Tartlets image

Here, handfuls of glossy gooseberries-which are not berries at all, but relatives of tomatillos-settle into custard tarts that are equally appealing for their ease of preparation. The fruit's flavor can vary-some gooseberries are bracing and tangy; others are sweet, reminiscent of apricots, plums, and grapes. Look for gooseberries in farmers' markets and specialty grocers in late June and early July. Or grow them yourself, as Martha does.

Yield makes 8

Number Of Ingredients 6

All-purpose flour, for dusting
Pâte Brisée (page 322)
2 large whole 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

Steps:

  • Preheat oven to 350°F. On a lightly floured surface, roll out dough about 1/8 inch thick. Cut out eight 6-inch rounds, and fit each round into a 4-inch tart pan with a removable bottom. Fold edges under, and press dough into sides of tart pans. Refrigerate or freeze until firm, about 30 minutes.
  • Pierce bottoms of shells all over with a fork. Transfer pans to a rimmed baking sheet. Line shells with parchment, and fill with pie weights or dried beans. Bake until pale golden brown, 25 to 30 minutes. Remove weights and parchment. Let cool completely on a wire rack.
  • Whisk together whole eggs, egg yolk, and 1/3 cup sugar in a small bowl. Pour in cream, whisking until combined.
  • In a separate bowl, toss gooseberries with remaining 1/4 cup sugar. 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 evenly with sugar.
  • Bake until custard is just set and gooseberries are soft, about 35 minutes. Transfer tartlets to a wire rack to cool 15 minutes. Serve warm.

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