Gooseberry Tart with Meringue: A Delightful Dessert
If you’re looking for a tart that highlights the zingy flavor of gooseberries, this Gooseberry Tart with Meringue is perfect for you. With its buttery crust, delicious gooseberry filling, and fluffy meringue topping, this dessert is a showstopper for any occasion. Let’s dive into the recipe!
Ingredients:
- 1 ½ pounds gooseberries (700 g)
- Juice of 1 lemon
- 1 ¼ cups fruit pectin sugar (250 g, 2:1 ratio)
- 1 ¾ cups all-purpose flour (200 g)
- ½ cup unsalted butter, softened (125 g)
- A pinch of salt
- 1 ⅓ cups granulated sugar (270 g)
- 1 large egg yolk
- 4 large egg whites (Gr. M)
- Additional flour for dusting the work surface
Directions:
- Prepare the Gooseberries: Start by washing and cleaning the gooseberries, and let them drain well. In a large pot, combine 1 ½ pounds (500 g) of gooseberries, lemon juice, and fruit pectin sugar. Bring to a boil and let it bubble for about 3 minutes. Remove from heat, stir in the remaining 200 g of gooseberries, transfer to a bowl, and allow it to cool for about 2 hours.
- Make the Crust: In the meantime, mix together 1 ¾ cups of all-purpose flour, ½ cup of softened butter (cut into pieces), a pinch of salt, ⅓ cup (70 g) of sugar, the egg yolk, and an additional 2-3 tablespoons of cold water. Use an electric mixer with dough hooks to combine initially, then use your hands to form a smooth dough. Roll the dough out on a floured surface to about 12 inches (30 cm) in diameter.
- Form the Tart Shell: Carefully transfer the dough into a greased and floured tart pan (approximately 10 inches, or 26 cm in diameter), pressing it into the edges. Trim any excess dough around the edges. Chill the crust in the refrigerator for about 30 minutes.
- Bake the Tart: Preheat your oven to 350°F (175 °C). Spread the cooled gooseberry compote evenly over the tart shell. Bake on the bottom rack for about 20 minutes. After that, move it to the middle rack and bake for an additional 20 minutes at the same temperature.
- Prepare the Meringue: While the tart is baking, beat the egg whites and a pinch of salt using an electric mixer until stiff peaks form. Gradually add in 1 cup (200 g) of granulated sugar while you continue to beat until the mixture is glossy and holds its shape. About 10 minutes before the tart is done, spread the meringue lightly over the tart.
- Cool and Serve: Once baked, remove the tart from the oven and let it cool on a wire rack.
How to Serve Gooseberry Tart with Meringue
Serve your Gooseberry Tart at room temperature, and for an extra touch, pair it with a dollop of whipped cream or a scoop of vanilla ice cream. This tart makes a lovely dessert after dinner or a delightful addition to a summer picnic. Enjoy the perfect combination of tartness from the gooseberries and sweetness from the meringue in each bite!
With its delightful flavors and elegant presentation, this tart is sure to become a favorite in your dessert repertoire. Try making it for your next gathering, and watch it impress your guests!