There are quite a few things one can do with a gooseberry. Loads of people suggest gooseberry fool, probably because they like the name more than the uninspiring dish itself. But a rather nifty thing my better half did was to make gooseberry tarts. Pretty simple: stew the gooseberries, add sugar and a little ground almond to thicken it up, then place in pastry and bake. Tastes absolutely delicious – the gooseberries don’t have that sharp tang to them, so the tart is left with a lovely mild flavour. Serve with cream (and tea).
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Gooseberry Tart4 comments to Gooseberry TartLeave a Reply |
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Posted: June 17, 2012, at 12:59 pm by 
That looks very, very tasty indeed. I’m thinking clotted cream for that extra dollop of luxury
Ha! Maybe that’s the answer to gooseberries. I hate them… but this might be the only thing that makes them edible. I’ll definitely give it a go.
Clotted cream? I went for the diet option.
Yeah, I must admit, I’m not that fond of gooseberries. A bit too sharp for my liking. But cover something in sugar and bake it in a pie, and you can make just about anything taste nice!
Yeah, I’m a bit funny about gooseberries too. I actually prefer them raw – they seem to change flavour when they’re cooked. What I will probably do with mine is make chutney with apples, plums, and other things we have in abundance later in the summer – sticking them in freezer until everything else is ready. I combined a couple of recipes – lots of ginger too – and it worked well last time! Mind, I can never resist an excuse for clotted cream so might try the above too!