Cape Gooseberry Tart

We harvested the last of our cape gooseberries this week and used them to make this tasty dessert. The recipe can also be used at other times of the year as it works equally well with ordinary gooseberries or other fruit.

We used rye flour and softened butter to make a rustic version of the classic sweet pie crust (pâte sablée), but you can add an egg for a richer crust, or use your own favourite pastry recipe or even ready-made pastry - it's up to you. The quantity needed will depend on how much fruit you have or the size of the dish you are using.

Ingredients:

For the Filling:

• 400g Cape Gooseberries (or green gooseberries/apples etc.)
• Sugar (to taste - a couple of spoonfuls)
• Vanilla Essence
• Apple juice

For the Pastry:

• 200g Flour
• 125g Butter
• 80g Sugar
• A little water or milk to combine

Method:

• Cut the cape gooseberries in half.
• Put the fruit and sugar into a saucepan and heat gently until the sugar is fully dissolved.
• Add a few drops of vanilla essence and a splash of apple juice.
• When the fruit is softened to your liking, set aside.
• Make a pastry case or use ready made pastry. Blind bake for 10 - 15 minutes.
• Allow the pastry to cool, then spoon the filling into the tart.
• Bake for a further 20 minutes until the pastry is just brown.

Serve warm with a dollop of cream, ice-cream or crème fraiche.

Submitted by Tigger