Gooseberry recipes: How to make gooseberry tart, crumble or fruit fool – recipe

While taking a trip to your local supermarket, you may have noticed some unusual green berries in recent weeks. Gooseberries are a delightful tangy berry, which make for a delicious addition to a range of your favourite desserts. has collated some of the best gooseberry recipes for you to try, as from late June to September gooseberries are perfect for cooking with.

Gooseberry and Elderflower Tart recipe by Miele

Ingredients (Serves 12):

For the pastry

  • 200g plain flour
  • 50g caster sugar
  • 100g butter
  • 1 egg plus 1 yolk

For the filling

  • 450g gooseberries, topped and tailed
  • 5tbsp elderflower cordial
  • 2 whole eggs plus 2 egg yolks
  • 150ml milk
  • 450ml double cream
  • 150g caster sugar
  • Grating of nutmeg
  • For the sauce
  • 3tbsp elderflower cordial
  • 25g caster sugar


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To make the pastry, place the flour and caster sugar in a large bowl and rub in the butter until the mixture looks like breadcrumbs. Add the eggs and stir in, then use your hands to bring the pastry together into a ball. Wrap in cling film and set aside in the fridge to chill for 30 minutes

For the filling, place the gooseberries and elderflower cordial in a solid steam container and cook for two minutes at 100C until the gooseberries are just tender and still holding shape. Pour the gooseberries into a sieve with a bowl underneath to catch the juice. Reserve the juice and allow the gooseberries to cool. If a Miele Steam Oven is not available, place the gooseberries and cordial in a saucepan and cook on a low heat for 3 – 4 minutes.

On a floured surface, roll out the pastry and use it to line a 25cm diameter, loose-bottomed, deep flan tin. Spread the cooled gooseberries across the pastry base. Whisk together the eggs, egg yolks, milk, double cream and sugar and add in a generous grating of nutmeg. Carefully pour this custard over the gooseberries into the flan case.

Transfer the tart to an oven, on the highest shelf at 160C for 30 – 35 minutes until the pastry is cooked and the custard is just set. If using a Miele oven, bake using the Intensive Bake function. It should still have a slight wobble in the centre. Allow to cool and then chill overnight in the fridge.

Pour the reserved juice into a small saucepan and add the elderflower cordial and caster sugar.
Bring up to the boil and simmer gently to create a slightly thickened syrup. Taste to check whether a little more sugar is required. Set aside and allow to cool. Serve the tart with the sauce on the side.

Gooseberry crumble recipe

Crumble is a family favourite, but if you’re looking for a summery twist on a winter classic gooseberries are a good addition.


  • 500g gooseberries, topped and tailed
  • 85g golden caster sugar
  • 175g plain flour
  • 75g demerara sugar
  • 85g salted butter, chilled

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Preheat your oven to 180C/fan 160C/ gas 4.

Scatter the bottom of an ovenproof dish with the gooseberries and coat well in the caster sugar, and add a splash of water.

Make the crumble topping by mixing butter, flour and a pinch of salt together to form a crumbly texture. Add the demerara sugar to the mixture.

Spread the crumble topping over the gooseberries so everything gets a good coating.

Bake the crumble for 45-50 minutes until the gooseberries are bubbling and the top is golden.

Serve with cream or ice cream, or just on its own if you prefer.

Gooseberry Fool recipe

Gooseberry Fool is easy to make and is a classic summer pudding, so here is the BBC Good Food Gooseberry Fool recipe for you to try it at home.


  • 250g gooseberry, topped and tailed
  • 3 tbsp caster sugar
  • 200g Greek yogurt
  • 1-2 tbsp icing sugar
  • 1 tsp vanilla extract
  • 200ml double cream


“Put the gooseberries and sugar in a pan with a splash of water.

“Heat gently, stirring, then bring to a simmer and cook until the fruit starts to burst.

“Squash the gooseberries with a potato masher or fork until pulpy. Cool then chill until cold in the fridge.

“Put the yoghurt in a bowl and beat with the icing sugar and vanilla until smooth.

“Gently whisk in the cream (it will thicken as you whisk so don’t overdo it).

“Ripple through the gooseberry pulp then spoon into pretty glasses or bowls to serve.”

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