- 375g pack shortcrust pastry (preferably dessert pastry)
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g light brown sugar
- 500g gooseberry
The size of large grapes, but with a more spherical shape, gooseberries are related to the…
- 2 egg white
- 100g caster sugar
- 1 tsp cornflour
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.