Latticed Gooseberry Tart

latticed gooseberry tart

Latticed Gooseberry Tart

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Servings: 4
Calories: 284


  • 10 oz shortcrust pastry defrosted if frozen
  • little beaten egg for glazing
  • caster sugar for dredging
  • custard or cream to serve

For the Filling

  • 8 oz gooseberries topped and tailed if fresh, defrosted and well drained if frozen
  • 2 tablespoons fresh white breadcrumbs
  • 1 oz sugar
  • 1/2 teaspoon finely chopped fresh mint optional


  • Heat the oven to 200°C (400°F) Gas 6.
  • Cut off one-third of the pastry and reserve. On a lightly floured surface, roll out the remaining pastry and use to line a 23 cm/9 inch pie plate.
  • Mix the gooseberries with the breadcrumbs, sugar and mint, if using. Spoon into the pastry-lined pie plate and spread evenly. Brush the edges of the pastry with water.
  • Use the reserved pastry to make a lattice decoration over the tart. Brush the pastry lattice with beaten egg.
  • Bake the tart in the oven, just above the centre, for 20 minutes; then lower the heat to 190C/375F/ Gas 5 and bake for about 15 minutes
  • more, until the gooseberries are tender. Cover the top with greaseproof paper if the pastry is browning too quickly.
  • Remove the tart from the oven and sift caster sugar thickly over the top. Serve hot, warm or cold, with custard or cream.
Calories: 284 kcal
Carbohydrates: 54 g
Protein: 6 g
Fat: 5g
Saturated Fat: 1 g
Sodium: 380 mg
Potassium: 175 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 165 IU
Vitamin C: 16 mg
Calcium: 31 mg
Iron: 3 mg
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