Brown Butter Gooseberry Tart

A simple, no-roll pastry crust with a gooey browned butter filling dimpled with sour gooseberries. This is the perfect no-fuss tart to bake in the summer.

Course Pies, Pastries, Tarts & Crumbles

Keyword browned butter, buckwheat, gooseberry, tart

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 311kcal

Author Izy

Ingredients

For the crust:

100 g (7 tablespoons/ 3.5 ounces) unsalted butter
50 g (1/4 cup) granulated sugar
60 g (1/2 cup) buckwheat flour OR wholemeal pastry flour
70 g (1/2 cup + 1 tablespoon) plain white flour
1/4 teaspoon salt

For the filling:

110 g (1/2 cup) unsalted butter
100 g (1/2 cup) granulated sugar
2 medium UK eggs (large US eggs)
pinch of salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
30 g (1/4 cup) plain white flour
350-400 g (12.5-14.2 ounces) gooseberries

Instructions

Make the crust:

Preheat the oven to 180°C (350°F) fan / 200°C (400°F) non-fan. You'll need a 9-inch tart or cake tin with a removable base - if using a cake tin, line the sides of the tin with some baking paper.
Place the butter (for the crust) in a medium pot and melt over a medium heat. Once melted remove from the heat and set aside.
100 g (7 tablespoons/ 3.5 ounces) unsalted butter
Combine the remaining crust ingredients in a medium bowl. Pour in the melted butter and mix until combined.
50 g (1/4 cup) granulated sugar, 60 g (1/2 cup) buckwheat flour OR wholemeal pastry flour, 70 g (1/2 cup + 1 tablespoon) plain white flour, 1/4 teaspoon salt
Crumble the crust dough into the tart/cake tin all over the base. Press the crust in an even layer around the base and up the sides of the tin (if using a cake tin, the crust should come up the sides by ~1 inch).
Bake for 15-20 minutes until the crust is starting to go golden - it may have puffed up slightly, this is fine. Remove from the oven and set aside.

Make the filling:

Grab the pot you used earlier to for melting the butter. Add the 110g (1/2 cup) of butter for the filling to the pot. Place over a medium-low heat and allow the butter to melt. Keep cooking it until it foams up and smells nutty then remove from the heat and stir to prevent the milk solids sticking to the pot. The butter should be golden with brown flecks at the bottom of the pot.
110 g (1/2 cup) unsalted butter
In a medium bowl (you can use the bowl you used earlier for the crust) combine the sugar, eggs, salt, vanilla extract and almond extract. Whisk together to combine until smooth.
100 g (1/2 cup) granulated sugar, 2 medium UK eggs, pinch of salt, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract
While stirring, pour a thin stream of the browned butter into the egg mixture until all poured in (including the browned bits at the bottom of the pot). Add the flour and stir to combine.
30 g (1/4 cup) plain white flour
Pour the filling into the tart/cake tin with the baked crust. Top with the gooseberries. Place the tin onto a baking sheet (to catch any butter/liquid that may seep during baking).
350-400 g (12.5-14.2 ounces) gooseberries
Bake for 35-40 minutes until the filling is golden and a tester inserted into the middle of the tart comes out clean. Set aside on a wire rack to cool completely before cutting and serving.

Notes

Adapted from Bon Appetit's Brown Butter Raspberry Tart

Nutrition