Gooseberry crème fraiche tart

Recipe by:

From James Martin’s Desserts, this seasonal tart is rich, creamy and bursting with slightly tart berry goodness, perfect for a summertime treat

Gooseberry crème fraiche tart

SERVES

10

PEOPLE

PREP TIME

30

MINUTES

COOKING TIME

70

MINUTES

CUISINE

Traditional

COURSE

Imported

Method

  1. Preheat the oven to 190°C. Lightly grease a 23cm, 2.5cm deep, loose-bottomed tart tin.

  2. Mix together the flour, salt and icing sugar.

  3. Add half the cubed butter to the flour. Gently and swiftly rub the fat into the flour until it resembles coarse breadcrumbs.

  4. Add the rest of the butter and mix until it’s the size of small peas.

  5. Make a well in the centre of the dry ingredients.

  6. Mix the egg with the lemon juice and water and gradually pour into the well, a little at a time, rubbing it through your fingers, until it forms a stiff dough (you may not need all the liquid).

  7. Turn out onto a floured board and knead lightly until smooth. Shape into a ball, wrap in clingfilm and refrigerate for at least 30 minutes.

  8. To line a tin or mould, roll the chilled pastry onto the rolling pin, then unroll over the tin, draping the pastry into the tin or mould. Gently press it in place.

  9. Heat a baking tray in the oven while you roll out the pastry.

  10. Roll the pastry on a floured surface so it is larger than the diameter of the tin. Line the tin with the pastry and prick the base all over with a fork. Brush the base and sides with some of the egg white left over from the eggs for the filling. Place the pastry-lined tin on the hot baking tray (this will make the base cook).

  11. Bake for 20 minutes until the pastry is just beginning to turn golden brown.

  12. Remove the pastry from the oven and reduce the heat to 180°C.

  13. To make the filling, whisk the crème fraiche, yolks, whole egg and sugar together.

  14. Carefully arrange the gooseberries in the pastry case, pour the crème fraiche mixture over the top.

  15. Return the tart to the oven for 40-50 minutes or until it’s a light golden brown. Allow to cool before serving.

Ingredients

  • 200g plain flour

  • ¼ tsp salt

  • 2 tbsp icing sugar

  • 100g cold unsalted butter, cubed

  • 1 egg, beaten

  • 1 tsp lemon juice

  • 2 tbsp iced water

  • 200ml crème fraiche

  • 4 egg yolks

  • 1 whole egg

  • 100g caster sugar

  • 450g gooseberries, topped and tailed

Method

  1. Preheat the oven to 190°C. Lightly grease a 23cm, 2.5cm deep, loose-bottomed tart tin.

  2. Mix together the flour, salt and icing sugar.

  3. Add half the cubed butter to the flour. Gently and swiftly rub the fat into the flour until it resembles coarse breadcrumbs.

  4. Add the rest of the butter and mix until it’s the size of small peas.

  5. Make a well in the centre of the dry ingredients.

  6. Mix the egg with the lemon juice and water and gradually pour into the well, a little at a time, rubbing it through your fingers, until it forms a stiff dough (you may not need all the liquid).

  7. Turn out onto a floured board and knead lightly until smooth. Shape into a ball, wrap in clingfilm and refrigerate for at least 30 minutes.

  8. To line a tin or mould, roll the chilled pastry onto the rolling pin, then unroll over the tin, draping the pastry into the tin or mould. Gently press it in place.

  9. Heat a baking tray in the oven while you roll out the pastry.

  10. Roll the pastry on a floured surface so it is larger than the diameter of the tin. Line the tin with the pastry and prick the base all over with a fork. Brush the base and sides with some of the egg white left over from the eggs for the filling. Place the pastry-lined tin on the hot baking tray (this will make the base cook).

  11. Bake for 20 minutes until the pastry is just beginning to turn golden brown.

  12. Remove the pastry from the oven and reduce the heat to 180°C.

  13. To make the filling, whisk the crème fraiche, yolks, whole egg and sugar together.

  14. Carefully arrange the gooseberries in the pastry case, pour the crème fraiche mixture over the top.

  15. Return the tart to the oven for 40-50 minutes or until it’s a light golden brown. Allow to cool before serving.