Gooseberry Meringue Tart Recipes

GOOSEBERRY TART

Gooseberry Tart image

For the prettiest presentation, use a combination of green (1 cup) and red gooseberries (2 1/2 cups). Currant jelly yields a dessert that's quite tart, so if you want to go slightly sweeter, try apricot. Either way, serve with dollops of freshly whipped cream.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 5h10m

Yield Makes one 10-inch tart; Serves 10 to 12

Number Of Ingredients 12

Ingredients

2 1/2 cups unbleached all-purpose flour
1/4 cup sugar
1/4 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small pieces
2 large egg yolks, lightly beaten
2 to 4 tablespoons cold heavy cream or ice water
Unbleached all-purpose flour, for dusting
3 cups (about 18 ounces) gooseberries, trimmed
3/4 cup sugar
4 teaspoons cornstarch
1/4 teaspoon kosher salt
1/4 cup currant or apricot jelly

Steps:

Pate Sucree:Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 3 months (thaw in refrigerator overnight before using).
Tart:Preheat oven to 375 degrees. Place a foil-lined baking sheet on bottom rack. On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into a 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate 15 minutes.
Cut 1/2 cup gooseberries in half and squeeze to release a little liquid. Toss all gooseberries with sugar, cornstarch, and salt. Spread evenly into chilled crust.
Bake until bubbling in center and some of the fruit is blackened on top, 1 hour, 15 minutes to 1 hour, 30 minutes. Transfer to a wire rack; let cool 2 hours. In a small saucepan, heat jelly until melted. Brush over gooseberries; let set, about 15 minutes.

GOOSEBERRY MERINGUE PIE

Gooseberry Meringue Pie image

This pie has a creamy filling dotted with tangy gooseberries. It's a dessert that draws compliments every time I serve it.-Mary Hand, Cleveland, Missouri

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

2 cups canned, fresh or frozen gooseberries
2 tablespoons water
1-1/2 cups sugar, divided
3 tablespoons cornstarch
1 cup milk
2 eggs, separated
1 pastry shell (9 inches), baked

Steps:

In a covered saucepan over medium heat, cook gooseberries and water for 3-4 minutes or until tender. Stir in 3/4 cup sugar; set aside., In another saucepan, combine 1/2 cup sugar and cornstarch. Gradually add milk until smooth; bring to a boil. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , In a bowl, beat egg yolks. Gradually whisk a small amount of hot filling into yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in gooseberry mixture. Pour into pastry shell. , In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating on high until stiff peaks form. Spread evenly over hot filling, sealing meringue to crust. Bake at 350° for 10-15 minutes or until golden. Store leftovers in the refrigerator.

Nutrition Facts : Calories 360 calories, Fat 9g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 133mg sodium, Carbohydrate 67g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.

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