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Gooseberry Meringue Tart

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Gooseberry Meringue Tart


  • 1 quantity sweet shortcrust pastry
  • 500g (1lb4oz) gooseberries
  • 1 heaped tbs caster sugar
  • 15ml (1tbs) elderflower cordial or water
  • 50g 2oz) butter
  • 2 large egg yolks
  • 100g (3½oz) caster sugar
  • 2 large egg whites
  • Whipped fresh cream; ice-cream; créme fraîche


  1. Preheat oven to 190°C., 375°F., Gas Mark 5.

    Line a 20cm (8") loose bottomed flan ring, or deep dish, with sweet shortcrust pastry and bake blind. Keep oven at same temperature ready to bake tart.

    Make gooseberry purée by putting the gooseberries, caster sugar and elderflower cordial/water into a saucepan with well fitting lid. Cook until soft and pulpy over a low heat. Liquidise and pass purée through a fine sieve. Cool completely then return to rinsed saucepan. Over a low heat, stir in butter until melted. Add egg yolks and cook thoroughly  but gently. Pour cooked mixture into baked flan case.

    Whisk egg whites until stiff. Add half the caster sugar and whisk until stiff again. Fold in remaining caster sugar. Meringue should hold in soft peaks. Spoon meringue mixture over gooesberry purée filling flan case.

    Place in centre of oven and bake for 20-30 mins, until meringue is turning crisp and golden

    Serve tart, either hot or cold, with cream, ice-cream or créme fraîche.

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