Gooseberry tart with meringue

Name: Gooseberry tart with meringue
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 700 g green gooseberries; 7-10 Tbsp Juice of 1 lemon; 250 g Gelling sugar 2:1; 200 g Flour; 125 g Butter; 7-10 Tbsp Salt; 270 g Sugar; 1 Egg yolk (size M); 4 Protein (size M); 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

700 g green gooseberries
7-10 Tbsp Juice of 1 lemon
250 g Gelling sugar 2:1
200 g Flour
125 g Butter
7-10 Tbsp Salt
270 g Sugar
1 Egg yolk (size M)
4 Protein (size M)
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
Wash and clean the gooseberries and drain well. Put 500 g gooseberries, lemon juice and jam sugar in a wide pot, bring to the boil and let it boil fizzily for about 3 minutes. Remove from the heat, stir in 200 g gooseberries, place in a bowl and allow to cool for about 2 hours.
2
In the meantime, mix flour, butter in pieces, 1 pinch of salt, 70 g sugar, egg yolk and 2-3 tablespoons of cold water, first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Roll out the short pastry on a floured work surface until round (approx. 30 cm Ø).
3
Using a dough roller, place the dough in a greased, flour-sprinkled tart mould (26 cm Ø; with lift-off base), press the edge of the dough lightly, cut off any excess dough. Chill the short pastry for about 30 minutes.
4
Spread the cooled compote on the bottom, bake in the preheated oven first on the lower shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 20 minutes. Then bake the tart on the middle shelf at the same temperature for about 20 minutes.
5
In the meantime, beat the egg whites and 1 pinch of salt with the whisk of the hand mixer until stiff, while pouring in 200 g of sugar. About 10 minutes before the end of the baking time, spread the beaten egg white loosely on the tart and bake until done.
6
Remove and let it cool down on a cake rack.