Gooseberry pie

Print Recipe

Perfect for the short gooseberry season is this delicious gooseberry pie.

Course Cake and cookies

Cuisine Dutch

Keyword flour, gooseberries, sugar

Prep Time 1

Cook Time 1

Total Time 2

Servings people

Calories 224

Author Simone

Equipment

Tart tin 20 cm or 8-9 inches

Ingredients

Flan dough

85 ml milk
50 g butter melted
5 g yeast
salt
200 g flour
3 tbsp sugar
1 egg

Filling

650 grams gooseberries
juice of 1 blood orange or a normal orange
3 tbsp cornstarch
3 tbsp sugar

Meringue

2 egg whites
pinch of salt
125 grams of sugar
25 g icing sugar

Metric - Us customary

Instructions

Put the milk together with the butter in a saucepan and heat over low heat until the butter has melted. Remove the pan from the heat and add the yeast, stir well. Leave to stand for a few minutes. Add all the ingredients together and knead until you have a smooth dough. This takes about 10 minutes. Form the dough into a round ball and place the dough in a bowl, cover with plastic wrap and let it rise for an hour.
Heat the gooseberries in a pan together with the blood orange juice and sugar. Put the cornstarch in a small bowl and mix with two tablespoons of water, making a paste. When the gooseberries are soft and broken open stir in the cornstarch paste. The mixture will now thicken, a bit compote-like. If it becomes too thick, you can add some more water. Remove the pan from the heat and leave to cool. (it will also thicken when cooling down)
Grease a cake tin of about 20 cm with butter and line with baking paper. I chose a pie dish because it has those cute little edges but that's up to you. Meanwhile, roll out the dough on a floured countertop. Put the dough in the mould and trim the edges if there is any hanging over. Let the dough rise for another half hour.
Preheat the oven to 200˚C (400˚F). After half an hour, fill the tin with the compote and bake the tart for 25 to 30 minutes until golden brown. Let the cake cool on a rack and, in the meantime, make the meringue.
Whisk the egg whites and salt in a clean bowl until stiff, meanwhile add the sugar one at a time and finally the icing sugar until stiff and shiny.
Place the meringue in a piping bag to make nice tufts. Use a creme brulee burner to brown the meringue nicely. If you don't have one, you can put the cake under the grill for a few minutes. Stay with it though as it can burn quickly.

Nutrition