Gooseberry Tart

gooseberry tart with slice
Photo: Marcus Nilsson
Prep Time:
30 mins
Total Time:
5 hrs 10 mins
Makes one 10-inch tart; Serves 10 to 12

For the prettiest presentation, use a combination of green (1 cup) and red gooseberries (2 1/2 cups). Currant jelly yields a dessert that's quite tart, so if you want to go slightly sweeter, try apricot. Either way, serve with dollops of freshly whipped cream.


Pate Sucree

  • 2 ½ cups unbleached all-purpose flour

  • ¼ cup sugar

  • ¼ teaspoon kosher salt

  • 2 sticks (1 cup) cold unsalted butter, cut into small pieces

  • 2 large egg yolks, lightly beaten

  • 2 to 4 tablespoons cold heavy cream or ice water


  • Unbleached all-purpose flour, for dusting

  • 3 cups (about 18 ounces) gooseberries, trimmed

  • ¾ cup sugar

  • 4 teaspoons cornstarch

  • ¼ teaspoon kosher salt

  • ¼ cup currant or apricot jelly


  1. Pate Sucree:

    Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 3 months (thaw in refrigerator overnight before using).

  2. Tart:

    Preheat oven to 375 degrees. Place a foil-lined baking sheet on bottom rack. On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into a 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate 15 minutes.

  3. Cut 1/2 cup gooseberries in half and squeeze to release a little liquid. Toss all gooseberries with sugar, cornstarch, and salt. Spread evenly into chilled crust.

  4. Bake until bubbling in center and some of the fruit is blackened on top, 1 hour, 15 minutes to 1 hour, 30 minutes. Transfer to a wire rack; let cool 2 hours. In a small saucepan, heat jelly until melted. Brush over gooseberries; let set, about 15 minutes.

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