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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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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

Preperation 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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