Gooseberries (3 tarts)

Standard

Gooseberries (Ribes uva-crispa) are a small berry, a little smaller than a grape, with tiny little stripes similar to watermelon. Not to be confused with other fruit sold as gooseberries, especially those ‘gooseberries’ that are the size of yellow plums.

They are a little sour and are often cooked and sweetened before eating. They are sometimes swapped with grapes in recipes, especially with chicken. Thier high pectin level means they can be used in jelly and pies because they thicken themselves.

Gooseberry and Raisin Tart
Tartes of gooseberries. Lay your gooseberries in your crust, and put to them cinnamon and ginger, sugar and a few small raisins put among them, and cover them with a cover. A Book of Cookrye (1591)

Ingredients
* Pastry for top and bottom of pie
* 1 tsp of cinnamon, ground
* 1 tsp ginger, ground
* 1/2 cup raw cane sugar
* 3 cups gooseberries, cleaned and stems removed
* 1/3 cup raisin

Directions

  1. Preheat oven to 350
  2. Mix the sugar and spices together.
  3. Pour the gooseberries into your pie crust, cover with spice mixture, and then sprinkle raisins evenly on top. Seal on pie lid using water.
  4. Bake pie for 40 minutes, until pie is golden brown, and filling is bubbly. Serve once cooled.

Gooseberry and Ginger Tart
A Gooseberry Tart. Pick the stalks of your gooseberries, and the pips in the tops: put them in good paste, with a little green ginger, sliced in slices: cast on good store of sugar, and rosewater, and so close them. A New Book of Cookerie (1615)

Ingredients
* Pastry for top and bottom of pie
* 3 cups gooseberries, cleaned and stems removed
* 1 tsp fresh ginger, sliced
* 1/2 cup raw cane sugar
* 1 tsp rosewater

Directions

  1. Preheat oven to 350
  2. Mix gooseberries, sugar, and ginger together. Pour the gooseberries into your pie crust, sprinkle rosewater evenly on top. Seal on pie lid using water.
  3. Bake pie for 40 minutes, until pie is golden brown, and filling is bubbly. Serve once cooled.

Crustless Gooseberry Tart
To make a tart of gooseberries. Take gooseberries and parboil them in white wine, claret or ale, and boil with all a little white bread, then take them up, and draw them through a strainer as thick as you can with the yolks of six eggs, then season it up with sugar, half a dish of butter, so bake itA Proper newe Booke of Cokerye (1650)

*Ingredients
* 4 cups of gooseberries, cleaned and stems removed
* 2 cups of dry white wine (or claret or ale)
* 1 cup of dry bread crumbs
* 6 egg yolks
* 1/3 cup raw cane sugar
* 1/3 cup butter, softened

Directions
1) Place gooseberries, wine and bread crumbs in a sauce pan, bring to boil and then reduce heat to simmer. Simmer fruit until it softens and bread breaks down, approximately 10 minutes. Let fruit mixture cool.

2) Preheat  oven to 350.

3) Stir egg yolks into the fruit mixture, mashing fruit apart as you work in eggs. Pour fruit mixture through a pasta strainer (this will remove a lot of the fruit skin, leave it behind).

4) Mix sugar and butter into pureed fruit. Pour the sweetened puree into a pie plate or a small cake pan. Bake for 45 minutes until top is golden, and middle of the tart is firm like a quiche instead of liquid.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s