Oldbury Gooseberry Tarts
A delicious gooseberry tart made with sweetened hot water crust pastry. The tarts are a little time consuming to make they are well worth the effort. Do follow the instructions, particularly for putting in the fridge before baking.
Equipment
- Baking Tray
- Ramekin dish or similar to form the shape
- A saucer or bowl about 18 cm in diameter
- A cup or something similar about 7 cm in diameter
- Rolling pin
- Pastry Brush
Ingredients
For the hot water crust pastry
- 250 grams plain flour
- 50 grams lard
- 30 grams butter
- 100 millilitres water
- 20 grams sugar
- 1 egg beaten
- 5 grams salt
- semolina For sprinkling over the pastry
For the gooseberries
- 400 grams gooseberries whole
- 30 grams white sugar
- 30 grams brown sugar
For the Egg wash
- 1 egg
Instructions
Pastry
- Put the flour into a bowl or a stand mixer bowl. Add the beaten egg and mix thoroughly either by hand or in a stand mixer.
- Melt the water, lard, butter, sugar and salt in the water until boiling.
- Slowly pour onto the flour and mix well for 2-3 minutes.
- Spread the pastry out and allow to cool to room temperature. Put into the fridge, well covered, for a minimum of 15 minutes before rolling out.
For the filling
- Mix the two sugars together. If the gooseberries are fresh, top and tail them. Set aside whilst you roll out the pastry.
Assembling the tart
- Roll out the pastry and cut out 6 large circles and 6 smaller circles. You can re-roll the pastry if necessary.
- Flour your ramekin dish well and turn it upside down. Place a large circle of pastry over the dish and mould over the dish and down the sides. Prise the pastry off the ramekin and place it right side up on the counter. Reshape if needed. Do the same with the remaining pastry bottoms. You'll need to shave off excess pastry.
- Lightly sprinkle the bottom of the pastry case with semolina. This will help absorb moisture from the gooseberries.
- Fill the pastry cases with gooseberries. Sprinkle two teaspoons (10 gr) of sugar over each tart.
- Roll the cut smaller circles a little larger. Place on top of the gooseberries. Moving in a circle, squeeze the pastry together to seal it.
- Now crimp the top. Use the index finger on your left hand to push the dough whilst you pinch with your right hand. Do the same with the remaining pieces. Cut a small cross to allow steam to escape in each one.
- Egg wash and put into the fridge for a few hours or overnight.
- Preheat the oven to 200°C. Egg wash a second time and bake for around 25 minutes until golden and the bottom is well coloured. Some liquid might escape.
- Serve warm
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