Gooseberry Tart with White Crown

A tart with a base of shortcrust pastry, a filling of gooseberries, and a topping of meringue.

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

dough

  • 250 g Flour, Wheat, bread flour

  • 1 piece Egg, fresh

  • 1 pinch Salt, table

  • 2 teaspoons Lemon, fresh, without shell

  • 125 g Sugar, white

  • 125 g Butter, unsalted

filling

  • 700 g Gooseberry, fresh

  • 200 g Sugar, white

  • 3 spoons Nuts, almonds, roasted, unsalted

  • 0.5 piece Lemon zest, fresh

pokrov

  • 5 pieces Egg, egg white, fresh

  • 260 g Powdered sugar

  • 4 spoon Water

Steps

  1. From the ingredients for the dough, make a shortcrust pastry, shape it into a ball, wrap it in plastic wrap, and refrigerate for 1 hour. Wash the lemon, dry it, and finely grate half of the peel. Cut the lemon in half (use one half in another recipe). Take the grated half, remove the white pith, and cut it into pieces. Wash the gooseberries and drain them.

  2. Pour 100 ml of water into a large pot, add sugar and lemon pieces, and bring to a boil. Add the gooseberries to the water and quickly heat them (about 2 minutes). Remove the gooseberries from the water with a slotted spoon, drain them well, and cook the remaining juice for another 5 minutes.

  3. Preheat the oven to 200 °C. Roll out the dough on a floured surface to a thickness of 5 mm. Transfer it to a round pie dish and shape the edges with your fingers. Prick the dough several times with a fork. Bake it in the preheated oven for 15 minutes.

  4. Prepare the meringue topping: cook 180 g of sugar in water. Cook until it thickens. It is ready when a bubble forms when blown through a fork. Beat the egg whites and the remaining 80 g of sugar into stiff peaks, then gradually pour the hot cooked sugar into the egg whites while beating.

  5. Turn on the upper heating in the oven to 200 °C. Take the baked pastry out of the oven, evenly spread almonds and gooseberries on top. Pour the juice over it. Top with the prepared meringue mixture. Place the tart in the oven for 10 minutes, just enough for the meringue to lightly brown on top.

  6. Let the tart cool, slice it, and serve.

Nutrition Information (Per 100g)

  • Calories: 249.68 kcal
  • Fat: 9.54 g
    • Saturated Fat: 4.33 g
  • Carbohydrates: 37.15 g
    • Sugars: 20.61 g
  • Protein: 3.18 g
  • Fiber: 2.54 g

Advice

It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it well to remove the wax, which contains toxins.