Fresh Gooseberry Tart

La Tarte aux Groseilles

Preparation info

  • For

    4 to 6

    • Difficulty


    • Ready in

      30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

The secret trick here is that the gooseberries are hardly cooked at all but are burst open and instantly sweetened by being dropped into a burning hot, thick sugar syrup before being spread into a prebaked fluffy and rich tart shell. The fruit mixture gels almost immediately as it begins to cool, forming a luscious, refreshing yet rich, sour-sweet filling. (See menu with wines.)