Gooseberry meringue tart
Stuck for what to do with gooseberries? Think of a classic lemon dessert and simply swap the lemon
1
rating
Difficulty and servings
Serves 4
Preperation and cooking times
Prep 15 mins
Cook 35 mins
- Heat oven to 180C/fan160C/gas 4. Roll out the pastry on a lightly floured surface, then use it to line a 23cm loose-bottom tart tin. Line with non-stick baking parchment and baking beans, then bake for 15 mins. Remove the beans, then cook for 10 mins more until golden. Remove from the oven, then reduce the heat to 140C/fan 120C/gas 1.
- While the case is cooking, heat the butter and brown sugar in a shallow pan. When the sugar has completely dissolved, throw in the gooseberries and toss in the caramel. Cook for a few mins until they start to split, but before they have burst completely. Remove from heat and leave to cool. Once cool give them a stir, then tip into pastry case.
- For the meringue topping, whisk the egg whites to soft peaks. Whisk in the caster sugar a spoonful at a time, then whisk in the cornflour. Carefully blob the meringue over the gooseberries and gently spread to cover. Bake for about 40 mins until the meringue is cooked and lightly browned.
Use them with meat
Stewing gooseberries with a splash of white wine and serving as a sharp accompaniment to game or meat.
Per serving
769 kcalories, protein 8g, carbohydrate 102g, fat 40 g, saturated fat 16g, fibre 5g, salt 0.79 g
Recipe from Good Food magazine, May 2007.
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http://www.bbcgoodfood.com/recipes/3935/
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Ingredients
- 375g pack shortcrust pastry (preferably dessert pastry)
- 50g butter
- 100g light brown sugar
- 500g gooseberries
- 2 egg whites
- 100g caster sugar
- 1 tsp cornflour
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Difficulty and servings
Serves 4
Preperation and cooking times
Prep 15 mins
Cook 35 mins
Twist on a classic
Ingredients
- 375g pack shortcrust pastry (preferably dessert pastry)
- 50g butter
- 100g light brown sugar
- 500g gooseberries
- 2 egg whites
- 100g caster sugar
- 1 tsp cornflour
Per serving
769 kcalories, protein 8g, carbohydrate 102g, fat 40 g, saturated fat 16g, fibre 5g, salt 0.79 g
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30 August 2008
mini foodie rated and commented on this recipe
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