Gooseberry Tart
INGREDIENTS for good-sized pie-dish.-1 pint of gooseberries, 1/2 lb. of short crust, 1/4 lb. of moist sugar. AVERAGE COST, 9d.
With a pair of scissors cut off the tops and tails of the gooseberries; put them into a deep pie-dish, pile the fruit high in the centre, and put in the sugar; line the edge of the dish with short crust, put on the cover, and ornament the edges of the tart bake in a good oven for about 3/4 hour, and before being sent to table, strew over it some fine-sifted sugar. A jug of cream, or a dish of boiled or baked custards, should always accompany this dish, TIME.- hour.
SEASONABLE from May to July.
Gooseberry Tart. (From Bottled Fruit.) INGREDIENTS for small tart. 1 bottle Whybrow's bottled gooseberries, sugar to taste, puff-paste. AVERAGE COST, 1s. 3d.
Empty the bottle into a pie dish, take half the juice and boil it with 2 oz of white sugar till reduced in quantity, then set aside to cool. Put a little sugar with the gooseberries, having first taken away the remainder of the juice, add the syrup, and cover in the usual way with the paste.
When the tart is wanted in a hurry, the gooseberries should be put in the dish with half their juice and sugar to taste.
TIME.-15 minutes to bake the tart.
SEASONABLE at any time.