Gooseberry tart with meringue

Bill Macdonald
very easy
4 3
60 mins
60 mins


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


  1. 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. 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. 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. 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. 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. 6

    Remove and let it cool down on a cake rack.

Nutrition Facts

260 kcal
45 g
7 g
3 g