fresh gooseberry tartlets.

(just updated this recipe ~ accidentally wrote baking powder, but i meant soda!)

need something pretty to look at this hot, steamy summer’s day?

feast your eyes on this…

IMG_1413

mini gooseberry tartlets, y’all.  made with fresh gooseberries from the farmers’ market, a honey crisp apple to sweeten those tart little buggers up, and my favorite grain-free, dairy-free, almond crust.  love love love…

if you come across fresh gooseberries, they’re really adorable and fun to buy.  the farmer who sold this batch to me said, “i didn’t think someone your age could guess what these are!”  i was flattered that he thought i was young, first of all, and also that he recognized my love for these old-fashioned missouri beauties.

just warning you, though ~ you have to trim those little stems off, one by one.  so put some fun music on and just enjoy the mindless process.

i got a little snap happy with my camera…

IMG_1404

IMG_1410

IMG_1412

 

i’m having some trouble with my recipe template, but here’s the crust recipe in a previous post…

https://pixyskansascity.com/2015/04/09/ooh-la-laaaa-quiche/

just click on that link and it’ll take you to the recipe.  i love this crust so much that i taped it on the inside of my cabinet door.  it’s just SO versatile.  you can use it in a variety of ways, and it always comes out buttery and crunchy.

and the filling ~ throw together the following:

  • fresh gooseberries, all stemmed and washed
  • one sweet apple, peeled and diced (my mother’s advice)
  • 1/2-3/4 cup raw sugar
  • 1/2 teaspoon baking soda (again, mom’s advice ~ didn’t ask why)
  • a pinch of salt
  • 1 tablespoon cornstarch

stir the filling and let sit while making the crust in the food processor.  grease the mini muffin tin and form the dough into each tin with your thumb.  pop the dough in the oven for 10 minutes by itself, just to get the crust going. (you can skip this step if you’re in a hurry)

add the filling into each cup and sprinkle raw sugar over top.

bake at 350 for 15 minutes ~ until bubbly, and the gooseberries start to soften.

i’m sorry there’s no actual recipe.  gotta work on my little glitch, darnit.

this recipe would be AMAZING with canned gooseberries, or any other fruit you love.  or put goat cheese in the middle!   i’ll let you think of all the varieties.  i’m tired.  🙂

 

Advertisements

2 responses to “fresh gooseberry tartlets.

  1. Baking soda not baking powder and I believe the reason is to temper the tartness a bit.

    Sent from my iPhone

    >

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s