Gooseberry-Blueberry Tartlets


For the fruit filling:
For the tart dough:
  • Pre-made Refrigerated Pie Crust


For the caramelized sugar:
  1. Pour sugar in heavy skillet, cook over low heat until sugar turns a medium brown.
  2. Pour caramelized sugar in a 10-inch aluminum tin or silicone mat to cool and harden.
  3. After it is cooled, break into pieces of 1-to 1 1/2-inch big. Set aside, it will be used to bake with berries.
For the fruit filling:
  1. In a large bowl, place drained gooseberries and blueberries. Pour lemon juice on top.
  2. Sprinkle sugar, flour and nutmeg on top of the berries – no mixing needed.
For the assembly:
  1. Take 8 small pie tins, brush with butter and liberally sprinkle with cornmeal.
  2. Cut dough into 8 equal pieces and put 7 back in the refrigerator (must be kept cold)
  3. Roll out the dough into a 4-inch circle, it should be quite thick--you don't want it too thin.
  4. Place disk in pie tin and repeat until all 8 are done. Place all 8 tarts on sheet pan.
  5. Preheat oven to 375 degrees F.
  6. Brush bottom of dough shell with egg whites. Gently scoop out the berries with the flour-sugar mixture on top into the shells.
  7. Place a piece of the caramelized sugar on top of berries. Fold up the sides in a circle, do not close up completely, leaving an opening.
  8. Put 1 tablespoon butter on top of each tartlet. Brush egg white on the exposed dough and bake for 45 minutes.
  9. Serve with confectioners sugar dusted on top.
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