Gooseberry Meringue Pie
This delicious gooseberry and elderflower tart is a harmonious blend of sweet and tangy flavors. The buttery pastry base provides the perfect foundation for the juicy gooseberries, caramelized in a luscious elderflower cordial infusion. Topped with a light and airy meringue, this dessert is a delightful summer treat that will impress your guests with its vibrant colors and delicate flavors.
— Constant Cookbook
Ingredients
- 375g shortcrust pastry
- 50g golden caster sugar
- 400g gooseberries , topped and tailed
- 2 tbsp elderflower cordial
- 2 tbsp cornflour
- 3 egg yolks
- 75g butter , at room temperature
- 3 egg whites
- 175g golden caster sugar
Instructions
- Heat oven to 180C/fan160C/gas 4. Roll out the pastry on a lightly floured surface, then use it to line a 23cm loose-bottom tart tin. Line with non-stick baking parchment and baking beans, then bake for 15 mins. Remove the beans, then cook for 10 mins more until golden. Remove from the oven, then reduce the heat to 140C/fan 120C/gas 1.
- While the case is cooking, heat the butter and brown sugar in a shallow pan. When the sugar has completely dissolved, throw in the gooseberries and toss in the caramel. Cook for a few mins until they start to split, but before they have burst completely. Remove from heat and leave to cool. Once cool give them a stir, then tip into pastry case.
- For the meringue topping, whisk the egg whites to soft peaks. Whisk in the caster sugar a spoonful at a time, then whisk in the cornflour. Carefully blob the meringue over the gooseberries and gently spread to cover. Bake for about 40 mins until the meringue is cooked and lightly browned.
Yield
Serves 8
Nutrition
- Calories: 769 calories
- Fat Content: 40 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 102 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.79 milligram of sodium
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