See Also: Gooseberry and elderflower tart(recipes)
Gooseberry and elderflower parfait(recipes)
Gooseberry and elderflower fool(recipes)
Elderflower cordial(recipes)
Elderflower and apple summer punch(recipes)
Perry jelly and summer fruits with elderflower ice cream(recipes)
gooseberry(medicine)
gooseberry(encyclopedia)
gooseberry(dictionary)
gooseberry(dictionary)

Gooseberry and elderflower tart (recipes)






Serves 6



Preparation time

30 mins to 1 hour



Cooking time

30 mins to 1 hour

















Ingredients



shortcrust pastry 500g/1lb 2oz gooseberries125g/4½oz caster or soft brown sugara slug of elderflower cordial1 tbsp potato flourgenerous knob of buttermilk1 egg beaten demerara sugar



Method



1. Preheat the oven and a baking sheet to 180C/356/Gas 4. 2. Divide the pastry into two halves, one slightly bigger than the other. Roll out the bigger piece and line a shallow, greased dish, leaving some overhang. Sprinkle some sugar over the surface, then throw in the gooseberries. 3. Sprinkle over the potato flour, the rest of the sugar and the elderflower cordial, then dot with the butter. 4. Roll out the remaining piece of pastry for the lid, place it over the top, then seal with a fork all round the edges. 5. Cut a cross in the middle through which the steam can escape, brush with beaten egg, then scatter a bit of demerara sugar over the surface. 6. Place on the hot baking sheet and cook for about 25 minutes. Turn the heat down a bit and continue to cook for another 20-25 minutes until golden and bubbling. 7. Cool for at least 15 minutes, then serve with clotted Jersey cream, or homemade custard.