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Tarte of Goseberies

This recipe was a real education. The first thing I learned is that canned gooseberries smell horrible. They also have lots of little seeds, which is most likely why the directions call for pressing them through a sieve. The resulting tart was sort of custard-like, but bland, which makes the whole thing a lot more work than it's worth. If I can find fresh (or even frozen) gooseberries then I'll try again and see if it winds up tasting better.


2 cans (15 oz.) gooseberries
1 cup wine
1 slice bread, ground into crumbs
6 egg yolks
1/2 cup sugar
2 tbsp. butter, melted


Drain gooseberries, place in saucepan with wine, and bring to a boil. Drain and press through a sieve. Add bread crumbs, sugar, butter, and egg yolkes. Mix well, pour into tart crust, and bake at 350°F until golden.

Source [A Proper New Booke of Cookery, A. Veale]: To make a tarte of goseberies. Take goseberies and parboyle them in whyte wyne, claret, or ale, and boyle with all a lyttle whyte breade, then take them up and drawe them throughe a strayner as thycke as you can with the yolckes of syxe egges, then season it up with suger, halfe a dysshe of butter, so bake it.

Published: March 20, 2003

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