Gooseberry and Elderflower Tart is a traditional British recipe for a classic pie of gooseberries and sugar with elderflower cordial baked in sweet shortcrust pastry shell. The full recipe is presented here and I hope you enjoy this classic British version of: Gooseberry and Elderflower Tart.
Divide the pastry into two unequal halves. Roll the large half so that it covers the base of a shallow dish with some overhang. Sprinkle a little sugar over the surface then tip in the gooseberries. Sprinkle the remaining caster sugar over the top, add the elderflower cordial then sprinkle with the potato starch or cornflour and dot with the butter.
Roll the remaining pastry out and use to cover the pie. Moisten the edges with milk, and crimp with a fork to seal. Trim the excess pastry then pierce the top of the pie with the tines of a fork to make holes for the steam to escape. Brush with an egg beaten with 1 tbsp milk, scatter the demerara sugar over the top then place on a baking tray and put in an oven pre-heated to 180°C (350°F/Gas Mark 4).
Bake for about 25 minutes then turn the heat down to 160°C (Gas Mark 3, 320°F) and continue cooking for a further 20 minutes, or until the pastry is nice and golden. Take out of the oven, allow to cool for 15 minutes then serve with home-made custard.
