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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Line a 22cm pie dish or tart tin with the pastry and bake blind for about 20 minutes or until the pastry is crisp and lightly browned. Turn the oven down to 150C/fan 130C/gas 2.
2. Put the caster sugar, gooseberries and 275ml water in a pan and bring to a simmer for 5 minutes until the gooseberries are just soft (you can add more sugar at this point). Stir in the cordial. Drain the liquid into a small pan and use 2 tbsp to make a paste with the cornflour, then return to the rest of the liquid, stirring to dissolve. Bring to a simmer and stir until it thickens. Beat in the yolks and butter and stir in the gooseberries. Pour into the tart case.
3. Beat the egg whites until stiff then beat in the sugar in 2 batches. Pipe or spoon the meringue onto the pie and bake for 40 minutes or until lightly browned and crisp.

Per serving

456 kcalories, protein 5.9g, carbohydrate 58.7g, fat 23.6 g, saturated fat 10.7g, fibre 2.1g, salt 0.71 g

Latest comments and suggestions

• doshis

  18 May 2008

  doshis commented on this recipe

  great cake love pavlovos and this was as good diffrent rate it 5 stars doshis

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• doshis

  18 May 2008

  doshis commented on this recipe

  menu carot apple ginger raisin cake grate 2 apples 1 large carrot 1 cup suger put into bowl leave whil you prepare rest 2 egg whites 1/2 tsp vanila extract 1/3 cup of veg or olive oil pour onto carrot mixture stir in then in a bowl add 1 1/2 cups flour 1 tsp baking powder 1 tsp bicarbanate soda 1 tsp cinnamon 1 tsp ground ginger add to all wet ingredients mix then add 2 oz raisins mix in put into a 8 inch cake tin thats been greased and lined bake middle shelf 180 gas 4 or 350 for 50 to 60 minutes check if srewer comes out clean its done this is a very healthy cake and its lovely to doshis hope you like it

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• Michelle Lewis

  22 June 2008

  Michelle Lewis commented on this recipe

  how much cornflour???

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• Winks

  01 July 2008

  Winks rated and commented on this recipe

  

  Made this last night, looked good, put in fridge and cut two pieces for OH and friend for their elevenses this morning but after sitting on the side for about 30 mins they began to collapse, put back in fridge until time to eat. OH & friend said it tasted really good, but obviously I can't rate it a 5 because of the collapsing which I suspect was in part to the cornflour measurement and to be more precise the lack of it! I added 2 heaped tsps thinking that was what the liquid merited but also taking into consideration adding the eggs. All the consistency wasn't right the pastry stayed crisp so no harm done. If no one informs us subsequently of the measurement then I think I'd try a tbsp next time round because the eggs don't appear to have thickened it anymore than the cornflour had already done. So my only tip is get the consistency right before putting it in the tart by trial and error with cornflour.

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• Luscokitty

  02 July 2008

  Luscokitty rated and commented on this recipe

  

  made this recipe yesterday with gooseberries from my own garden. had to use my own initiative for the cornflour, as not included in the ingredients list. the result was absolutely delicious, so will most definitly make again and use for a dinner party. excellent

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• Michelle Lewis

  25 July 2008

  Michelle Lewis rated and commented on this recipe

  

  Also made this with gooseberries from my garden which were only 10p a plant because they were past their sell by date! Fruited first year. The pie was yummy and everyone who tried it loved it too. Just guessed in the end with the cornflour

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• honeybee

  23 January 2009

  honeybee rated and commented on this recipe

  

  Used gooseberries from the garden + rosehip syrup, foraged from the hedgerows, as no elderflower cordial! Followed the advice above and found 1 tbsp of cornflour just right - thanks folks! A lovely dessert - would be great for a dinner party.

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• Suzanne

  06 June 2009

  Suzanne commented on this recipe

  CORNFLOUR - I haven't made this yet, but looked it up in my back-copies of Olive magazine - it states 2 tbsp of cornflour.

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• mrmjct

  11 June 2009

  mrmjct rated and commented on this recipe

  

  Very tasty - I couldn't get any gooseberries and elderflower so substituted rhubarb - still very nice.

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• margot

  17 June 2009

  margot commented on this recipe

  Delicious. Just had this for lunch and it was a great success with everyone. I also felt it was alittle too sloppy, perhaps too much water. Will definately try this again though.

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• margot

  17 June 2009

  margot rated this recipe

  

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• Simpkins

  21 July 2009

  Simpkins rated and commented on this recipe

  

  Added 600g of gooseberries instead, which made it less sloppy!! Thanks above for the amount of cornflower needed. Guessed the first time and it all went a bit wrong!! (might have had something to do with cooking on an aga for the first time too!)

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• AnnFebruary

  09 August 2009

  AnnFebruary commented on this recipe

  I hadn't read comments before making this recipe so I guessed 2 tbsps of cornflour but I did cut down on the liquid added. I also referred to Delia's Pile It High Rhubarb meringue which I have made successfully before. I also thought there was too much butter so cut down on this. We have a Chef from our local Gastro Pub for supper this evening so will be interesting to try the finished product this evening and have his comments. I'm afraid I would only give this 3 as I think good idea but the quantities need some adjustment.

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• Joan

  21 August 2009

  Joan commented on this recipe

  Am I not seeing it or is there no measurement for the cornflour in the recipe?

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• Zoe

  29 August 2009

  Zoe rated and commented on this recipe

  

  Never thought of using other fruit instead of lemon in a meringue but now am going to experiment with others! Really delicious but a bit sloppy once you cut into it. I used about 2 tbsp of cornflour which seems to be what everyone has said and think it's probably the water I'd cut down on next time.

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http://www.bbcgoodfood.com/recipes/6338/

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Ingredients

• 375g shortcrust pastry
• 50g golden caster sugar
• 400g gooseberries , topped and tailed
• 2 tbsp elderflower cordial
• 3 egg yolks
• 75g butter , at room temperature

MERINGUE

• 3 egg whites
• 175g golden caster sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 1 hour 30 minutes

Ingredients

• 375g shortcrust pastry
• 50g golden caster sugar
• 400g gooseberries , topped and tailed
• 2 tbsp elderflower cordial
• 3 egg yolks
• 75g butter , at room temperature

MERINGUE

• 3 egg whites
• 175g golden caster sugar

Per serving

456 kcalories, protein 5.9g, carbohydrate 58.7g, fat 23.6 g, saturated fat 10.7g, fibre 2.1g, salt 0.71 g

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