Gooseberry Tarte

We packed sour gooseberries on crunchy-sweet shortcrust pastry to create a sweet and sour treat. A delicious summer cake!

Ingredients for 1 springform:

250 g flour

60 g of sugar

125 g of cold butter

1 egg

1 pinch of salt

3 tbsp brown sugar

500 g gooseberries

powdered sugar

Preparation:

Knead flour with sugar, butter, salt and the egg quickly to a smooth dough, wrap it in cling film and refrigerate for half an hour.

Preheat the oven to 200 °C.

Lay out Blechrein Fruits in a springform pan. Roll out the dough on a floured surface, place in the mold and pull up the edges.

Wash gooseberries, clean them and distribute them evenly on the dough. Sprinkle with brown sugar and bake for 25-30 minutes.

Sprinkle with icing sugar and serve.


Baked on Blechrein Emotion