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Gooseberry Meringue Tartlets

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Ingredients
  All-purpose flour 160 Gram, sifted (Generous 1 Cup)
  Salt 1 Pinch
  Butter 100 Gram, cut in small pieces (6 Tablespoon)
  Sugar 60 Gram (1/4 Cup)
  Dairy sour cream 1 Tablespoon
  Egg yolks 2
  Gooseberries 1 Pound (500 Gram)
  Granulated sugar 60 Gram (1/4 Cup)
  Brandy 100 Milliliter (1/3 Cup)
  Milk 300 Milliliter (1 1/4 Cup)
  Cornstarch 120 Gram (3 Tablespoon)
  Whipping cream 50 Milliliter (Scant 1/4 Cup)
  Powdered sugar 25 Gram (1/4 Cup)
  Egg whites 4
  Powdered sugar 150 Gram, sifted (Generous 1 Cup)
Directions

To make pastry, knead flour, salt, butter, sugar, sour cream and egg yolks to a dough.
Wrap in foil and refrigerate 30 minutes.
To make filling, wash and stem gooseberries.
Cook gently in a covered saucepan with granulated sugar and brandy until soft.
Drain.
Blend a little milk and cornstarch.
Boil remaining milk, cream and powdered sugar.
Stir hot milk mixture into cornstarch mixture.
Return to heat and bring to a boil, stirring until thick.
Cool, stirring often.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough 1/8 inch (3 mm) thick.
Cut out rounds to fit eight to ten 3-inch (7.5-cm) tartlet pans.
Place dough in pans.
Bake blind 10 minutes or until golden.
Cool in pans.
Increase oven temperature to 425°F (220°C).
Fill shells with cream mixture; top with gooseberries.
To make meringue, beat egg whites until stiff; beat in powdered sugar.
Pipe lattices over tartlets.
Brown meringue in oven a few minutes with oven door slightly open.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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