This is the month for making gooseberry wine. However my gooseberry wines are always a disaster, so I will be using gooseberries to make this wonderful tart instead. (Waitrose
Gooseberry and Elderflower Tart
50g unsalted butter,
melted, plus extra for greasing
200g ginger nut biscuits, roughly broken
1 large egg white, lightly beaten to loosen
4 tbsp gooseberry preserve
100ml elderflower cordial
200ml crème fraîche
125g icing sugar, sieved
3 large eggs, beaten
For gooseberry topping:
300g fresh gooseberries, topped and tailed
3 tbsp caster sugar; ½ lemon; 1 tbsp cornflour
1. Preheat the oven to 180 ̊C, gas mark 4. Lightly grease a 20cm loose-bottom sandwich tin. Pulse
the biscuits in a food processor. Add the butter and egg white and pulse again until the crumbs are coated.
2. Spoon the crumbs into the tin and press evenly over
the base and sides. Bake for 10 minutes. Remove from the oven, lightly press the base down with the back of a spoon to level and set aside.
3. Reduce the oven temperature
to 150 ̊C, gas mark 2. Mix the gooseberry preserve with 1 tbsp elderflower cordial; spread over the base.
4. Whisk together the crème fraîche, icing sugar and
whole eggs until smooth. Gradually stir in the remaining cordial; pour over the preserve in the tart. Transfer to the oven and bake for 40-45 minutes, until just set. Remove from the oven and leave to cool, then chill until firm, approx 1-2 hrs.
5. Meanwhile, make the topping. Put the gooseberries, sugar, lemon juice and 3 tbsp cold water into a saucepan. Gently heat until the sugar has dissolved, bring to a simmer
and boil until the gooseberries are soft, but still retain some shape, approx 3-4 minutes. Slacken the cornflour with 1 tbsp cold water, then add to the gooseberries and boil for 1 minute. Set aside to cool, then chill until needed.
6. When ready to serve, transfer the tart to a serving dish. Spoon over the gooseberry topping.