The gooseberry is an often forgotten fruit, or brings back memories of your grandmas’ sour gooseberry crumble. Gooseberries are great little fruit and not to be forgotten, they contain a healthy dose vitamin C, 69 percent of your daily value, and nearly 20 times what is in an orange, and none of the vitamin C nutrition is lost in the cooking process. Recipe via BBC Good Food by Sara Buenfeld.
- 250g ready to roll all-butter shortcrust pastry (or you could make your own)
- plain flour, for dusting
- 2 large egg
- 200ml double cream
- 85g caster sugar
- 1 tsp vanilla extract
- 300g small gooseberries, topped and tailed
- icing sugar, to serve (optional)
- Roll out the pastry on a lightly floured surface until large enough to line a 23cm loose-bottomed tart tin. Trim the excess pastry from around the edge, then line the pastry case with baking parchment, fill with baking beans and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Bake the pastry case for 15 mins, then carefully lift out the parchment and beans, and bake for 5 mins more or until biscuity. Meanwhile, beat the eggs, cream, sugar and vanilla together, then strain into a jug.
- Scatter the gooseberries into the pastry case, then pour in the vanilla custard mixture. Bake for 35-40 mins until the custard is set and the gooseberries are tender. Cool a little before serving, or cool completely and eat cold, dusted with icing sugar, if you like.