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Gooseberry and elderflower tarts

Name: Gooseberry and elderflower tarts
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: Flour, for dusting; 500g block puff pastry; 1 medium egg yolk, beaten with 1 tbsp milk, to glaze; 600g gooseberries; 150g caster sugar; 50ml elderflower cordial; Squeeze of lime juice; 250ml double cream; 75ml crème fraîche; 2 tbsp icing sugar

Published: 31 May 10
Updated: 18 Mar 24

This gooseberry tart recipe is easy-peasy to make and is a great get-ahead dessert to make for a summertime dinner party.

Looking for something else? We’ve got lots more gooseberry recipes and elderflower recipes for you to try.

Easy
June 2010

Test kitchen approved

Serves 8
Takes 35 min to make, 25 min to cook, plus cooling

This gooseberry tart recipe is easy-peasy to make and is a great get-ahead dessert to make for a summertime dinner party.

Looking for something else? We’ve got lots more gooseberry recipes and elderflower recipes for you to try.

Nutrition: per serving

Calories: 559kcals
Fat: 36.3g (20.2g saturated)
Protein: 5.5g
Carbohydrates: 55.6g (31.6g sugar)
Salt: 0.5g

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Ingredients

Flour, for dusting
500g block puff pastry
1 medium egg yolk, beaten with 1 tbsp milk, to glaze
600g gooseberries
150g caster sugar
50ml elderflower cordial
Squeeze of lime juice
250ml double cream
75ml crème fraîche
2 tbsp icing sugar

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Method

Preheat the oven to 200°C/fan180°C/gas 6. On a lightly floured surface, roll out the pastry to the thickness of a pound coin and trim into 8 rectangles about 12cm x 8cm. Place on a baking sheet.
With a sharp knife, score a line around the inside of each square, about 1cm in from the edge, then prick all over the inside with a fork. Brush with the egg glaze and bake for 10-15 minutes until golden brown and puffed up. Cool on a wire rack.
Meanwhile, put the gooseberries in a saucepan over a medium-low heat with the sugar and elderflower. When the sugar has dissolved, increase the heat a little and cook until the gooseberries begin to break down. Stir in the lime juice, then cool to room temperature.

Lightly whip the double cream, crème fraîche and icing sugar in a bowl, then fold in half the cooked gooseberry mixture. Press down the centre of each tart and fill with a good dollop of the cream and gooseberry mixture. Top with the remaining gooseberries and serve.