It’s Potluck Week again at I Heart Cooking Clubs, the choice of the theme and recipe is all mine, at least it’s from any featured chef.
In my childhood our garden had a gooseberry bush, until one of the autumm storms blowed it over. It was not necessary to have an own bush for years. But last year we bought one, because my sources dried out and they are so expensive to buy.
I think gooseberries are a bit underused in foodblogs and it is gooseberry saison. I decided to serve
this week. Nigel recommends double cream, but I think clotted cream is better.
Nigel Slater Gooseberry Pie
YIELD: 1 pie Ø 20 cm
In this gGooseberry pie the gooseberries are under a soft tender and pale pastry crust.
- 140 grams butter
- 230 grams plain flour; Ulrike wheat flour type 405
- 50 grams icing sugar
- 1 generous pinch of salt
- 1 egg yolk, about 17 grams
- 850 grams gooseberries
- 160 grams sugar
- 60 ml = 4 tablespoons water
- double cream or even better clotted cream
- Rub the butter into the flour with your fingertips, then mix in the icing sugar, a generous pinch of salt and egg yolk. Bring the dough together and squeeze into a round, then put it in the fridge for half an hour to chill. If you want to do it in a food processor, first blitz the flour and butter, than mix briefly with sugar, salt and egg yolk.
- Top and tail the gooseberries, then put them into a non-reactive saucepan with the sugar and water and simmer until the fruit has softened slightly — it will go paler in color too. But stop before the gooseberries collapse. Lift the fruit into a bowl with a draining spoon, then turn up the heat and boil the liquid down to a thick syrup, stopping before it caramelizes.
- Preheat the oven to 200°C/400°F/gas 6. Roll out half the pastry and use to line an 20 cm tart tin, pushing it up the sides. I use a crinkle-edged tart ring with a removable bottom or an old-fashioned metal tart pan. Chill thoroughly, or freeze for fifteen minutes, then bake for fifteen minutes, baking blind, if you wish, until the pastry is dry and pale-biscuit colored.
- Transfer the drained berries to the pie shell, pour over the thickened syrup, and leave to cool a little.
- Roll or press out the remaining pastry into a round. Lift it on the rolling pin and place it gently on top of the pie, pressing the edges down to meet the bottom crust. Cut two air holes in the top crust.
- Bake for twenty minutes until the pie is pale gold. Remove from the oven, sprinkle with caster sugar, and return for a further five or six minutes. Leave the pie to cool a little before serving with a jug of double or clotted cream.
total time: 1 hour
preparation time:15 minutes
cook/baking time: 40 minutes
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For all other great June Potluck! entries visit the I heart cooking clubs site