Gooseberry Meringue Tart

Gooseberry Meringue Tart

recipe image


  • 375g pack shortcrust pastry (preferably dessert pastry)
  • 50g butter
  • 100g light brown sugar
  • 500g gooseberry
  • 2 egg whites
  • 100g caster sugar
  • 1 tsp cornflour


  • STEP 1

    Warmth oven to 180C/fan160C/gas 4. Roll out the pastry on a lightly floured floor, then use it to line a 23cm unfastened-backside tart tin. Line with non-stick baking parchment and baking beans, then bake for 15 mins. Rob away the beans, then cook for 10 mins more till golden. Rob away from the oven, then decrease the warmth to 140C/fan 120C/gas 1.

  • STEP 2

    Whereas the case is cooking, warmth the butter and brown sugar in a shallow pan. When the sugar has solely dissolved, throw in the gooseberries and toss in the caramel. Cook dinner for a couple of mins till they give away to spoil up, but prior to they’ve burst solely. Rob away from warmth and leave to frigid. Once frigid give them a trip, then tip into pastry case.

  • STEP 3

    For the meringue topping, plug the egg whites to soft peaks. Whisk in the caster sugar a spoonful at a time, then plug in the cornflour. Fastidiously blob the meringue over the gooseberries and gently spread to duvet. Bake for about 40 mins till the meringue is cooked and lightly browned.

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