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Gooseberry and Elderflower Tart
An exquisite summer tart that celebrates one of the great classic pairings in British cookery — sharp gooseberry with fragrant elderflower. The tart has a crisp pastry case, a light elderflower custard filling, and a tumble of sweet-soft gooseberries on top, glazed to a beautiful shine.
Gooseberry is usually ready June to July. More gooseberry recipes, or see what to sow this month where you are.
Ingredients
- 200 g plain flour
- 100 g unsalted butter, cold
- 40 icing sugar
- 1 egg yolk
- 2 tbsp cold water
- 200 ml double cream
- 2 eggs
- 50 caster sugar
- 3 tbsp elderflower cordial
- 350 fresh gooseberries, topped and tailed
- 3 tbsp caster sugar (for gooseberries)
- 2 tbsp elderflower cordial (for glaze)
Contains: cereals gluten, eggs, milk.
Method
- Make the pastry, chill for 30 minutes, then blind bake in a 23 cm tart tin at 180°C for 15 minutes, remove beans, and bake for 10 minutes more. Cool slightly. Reduce oven to 150°C.
- Make the filling: whisk together the double cream, eggs, 50 g caster sugar, and 3 tablespoons of elderflower cordial.
- Pour the custard into the warm tart shell and bake at 150°C for 20–25 minutes until just set with a slight wobble. Cool completely.
- Gently cook the gooseberries with 3 tablespoons caster sugar and 2 tablespoons of water for 5–7 minutes until just softened but still holding their shape.
- Arrange the cooked gooseberries over the set custard. Brush with the elderflower cordial glaze.
- Chill for 30 minutes before slicing.
Tips
- Cook the gooseberries until just tender — they should still hold their shape so the tart looks beautiful.
- Pour the custard through a sieve into the tart shell for an extra-smooth filling.
Ring the changes
- Scatter a layer of crumbled amaretti biscuits on the pastry before adding the custard for a delicious almond note.
Keeping it
Store in the fridge for up to 2 days. The pastry will soften slightly but the flavour remains excellent.
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More from the same crop
A quintessentially British summer jam that pairs the tart, natural pectin-rich gooseberry with the delicate, muscat-scented fragrance of elderflower. It sets beautifully and spreads like a dream on warm scones or thick buttered toast. Make it in June or early July when both gooseberries and elderflowers are at their peak.
45 min · easy · Gooseberry
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