Gooseberry Lattice Tart Recipe


Preparation Time30 MinCooking Time45 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
Main Ingredient


 Shortcrust pastry10 Ounce, defrosted if frozen
 Beaten egg1 (for glazing)
 Caster sugar3 Tablespoon (adjust quantity as needed for dredging)
 Custard/Cream4 Tablespoon (for serving)
For filling
 Gooseberries8 Ounce, topped and tailed if fresh, defrosted and well drained if frozen (225 gram)
 Fresh white breadcrumbs2 Tablespoon
 Sugar1 Ounce (25 gram)
 Finely chopped fresh mint1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 158 Calories from Fat 48

% Daily Value*

Total Fat 5 g8.3%

Saturated Fat 1.9 g9.4%

Trans Fat 0 g

Cholesterol 38.8 mg

Sodium 69.7 mg2.9%

Total Carbohydrates 25 g8.3%

Dietary Fiber 1.8 g7.1%

Sugars 14 g

Protein 3 g6%

Vitamin A 3.4% Vitamin C 17.7%

Calcium 3.2% Iron 2.7%

*Based on a 2000 Calorie diet


1. Heat the oven to 200C/400F/Gas 6.
2. Cut off one-third of the pastry and reserve. On a lightly floured surface, roll out the remaining pastry and use to line a 23 cm/9 inch pie plate.
3. Mix the gooseberries with the breadcrumbs, sugar and mint, if using. Spoon into the pastry-lined pie plate and spread evenly. Brush the edges of the pastry with water.
4. Use the reserved pastry to make a lattice decoration over the tart. Brush the pastry lattice with beaten egg.
5. Bake the tart in the oven, just above the centre, for 20 minutes; then lower the heat to 190C/375F/ Gas 5 and bake for about 15 minutes more, until the gooseberries are tender. Cover the top with greaseproof paper if the pastry is browning too quickly.
6. Remove the tart from the oven and sift caster sugar thickly over the top. Serve hot, warm or cold, with custard or cream.