Gooseberry tart with Swiss meringue

Easy but eye catching tart. Shortbread base, not complicated fruit filling and Swiss meringue topping. The tart looks very nice and, what more important, is really delicious. The combination of sour fruits and sweet meringue is simply divine. The gooseberries could be replaced by other sour fruits but this cake will not work with sweet fruits. Enjoy!


1 tart 8 x 8 inch


Ingredients for the base:

  • ½ cup softened butter
  • 5 tablespoons icing sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 ¾  cups all purpose flour
  • 1 tablespoon cold water (optional)


  • 350 g gooseberries (fresh or frozen)
  • 1/3 to ½ cup sugar (depending on sourness of the fruits)
  • 2 tablespoons corn starch


  • 2 egg whites
  • ½ cup granulated sugar
  • pinch of salt


Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg yolk (safe the egg white) and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add water, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

Make filling: wash fruits. In a bowl mix together sugar and corn starch. Add gooseberries and move the bowl to toss fruits in sugar mixture. Set aside for ½ hour.

Preheat oven to 350°F.

Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Drain the fruit mixture and spread over pastry base. Place the tart in the fridge until the oven is heated.

Bake for 40-45 minutes (until the pastry is golden brown, filling is bubbling and fruits are disintegrated). Cool after baking on a wire rack.

Meringue: place egg whites with sugar in a bowl. Place the bowl over the pan with boiling water. Still heating the bowl beat the egg mixture with fork until sugar has dissolved. Transfer the bowl to the stand mixer and beat meringue until stiff and glossy and the bowl return to the room temperature (about 10 minutes). During beating add salt.

Decorate the cooled tart with meringue waves and burn partially with a culinary torch. Serve immediately.


Category: Pastries/tarts.

Tags: fruits, gooseberry.