BLUEBERRY AND GOOSEBERRY FOOLS
Fools can be made with any soft fruit; the amount of sugar will vary with the tartness of the fruit.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes three 3/4-cup servings
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet on medium heat, and add berries and sugar. Cover, reduce heat to low, and cook gently, stirring occasionally, until sugar has dissolved and berries have softened, about 5 minutes. Remove pan from heat, and lightly squash fruit with the back of a wooden spoon. Don't mash to a puree; some texture should remain. Cool completely in the refrigerator before proceeding.
- Whip cream to soft but not stiff peaks. Gently fold the cream into the cooled fruit mixture, leaving the mixture marbled. Serve immediately in individual bowls.
GOOSEBERRY CUSTARD TARTLETS
Handfuls of glossy gooseberries settle into custard tarts. Their flavor can vary; some gooseberries are bracing and tangy, while others are sweet, reminiscent of apricots, plums, and grapes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees with rack in center. On a lightly floured work surface, roll out dough to about 3/8 inch thick. Cut out eight 7-inch rounds, and transfer each round to a 4-inch round tart pan with a removable bottom. Fold edges under, and press dough into sides and corners of tart pans. Chill in freezer until firm, about 15 minutes.
- Prick bottoms of shells all over with a fork. Transfer to a rimmed baking sheet. Line each shell with parchment, and fill with pie weights or dried beans. Bake until pale golden brown, 25 to 30 minutes. Remove parchment and weights. Let cool completely on a wire rack.
- Preheat oven to 350 degrees. Whisk eggs, yolk, and 1/3 cup sugar in a small bowl. Pour in cream, whisking until combined.
- Toss gooseberries with remaining 1/4 cup sugar in a medium bowl. Pile sugar-covered gooseberries into tart shells (a scant 1 cup per tart), and slowly pour in custard (about 1/4 cup per tart). Dip a pastry brush into each custard filling, and lightly brush onto edges of shell. Sprinkle tops with sugar.
- Bake, rotating halfway through, until custard is just set and gooseberries are soft, about 35 minutes. Transfer to a wire rack to cool 15 minutes. Serve warm.
GOOSEBERRY-BLUEBERRY JAM
Tart-sweet blueberries, as it turns out, are the perfect complement to gooseberries. And because gooseberries are naturally high in pectin, you can leave your box of the stuff in the cupboard. It thickens up beautifully on its own.
Provided by Kare for Kitchen Treaty
Number Of Ingredients 6
Steps:
- Pick through and rinse gooseberries and blueberries, removing stems and leaves and discarding any bad berries.
- Add the lemon juice and water to a medium saucepan.
- Over medium heat, slowly add the sugar to the lemon and water, whisking as you go, until the sugar-water mixture is smooth. If necessary, you can add a bit more water.
- Heat on medium until the sugar dissolves and the mixture is clear. Just don't keep heating it, because you'll end up with caramel - in this case, not good! And yes, I've done it.
- Add the gooseberries, and cook (keeping the heat at medium) for about 3 minutes.
- Stir in the blueberries (and the nutmeg, if using).
- Bring the mixture to a boil, and allow to boil for about 5 - 10 minutes until thickened.Tip: How do you tell it's the right consistency? Do the spoon text. Dip a cold metal spoon into the mixture, and pull it out sideways. If the mixture drips off in one stream, it's not ready. When the mixture drips off in two drips, it's close. Then the two drips begin to form a sheet, it's ready! Keep in mind it'll keep thickening up after it cools.
- Allow to cool a bit, then pour into jars. Store in an airtight container in the refrigerator.
HEALTHY BLUEBERRY-RICOTTA TARTLETS
News flash: Dessert can be the perfect place to add calcium to your diet. We did just that by using ricotta cheese in these sweet little tartlets. (Eight percent of your daily value, so not too shabby!) The apricot jam does double duty: As a sweetener for the ricotta plus as a glaze for the berries.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings (3 tartlets per serving)
Number Of Ingredients 7
Steps:
- Stir together the ricotta, lemon zest, vanilla and 1 tablespoon apricot jam in a small bowl.
- Toss together the blueberries with the remaining 1 teaspoon of apricot jam in another small bowl.
- Spoon the ricotta mixture into the phyllo cups. Top each with a few blueberries and nuts. The tartlets can be made ahead and refrigerated for up to 2 hours.
Nutrition Facts : Calories 120 calorie, Fat 5 grams, SaturatedFat 1.5 grams, Cholesterol 10 milligrams, Sodium 80 milligrams, Carbohydrate 14 grams, Protein 5 grams, Sugar 4 grams
GOOSEBERRY AND BLUEBERRY CUSTARD CROSTATA WITH BROWN SUGAR CARAMEL SAUCE
Provided by Anne Burrell
Time 1h50m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F.
- For the dough: Grate the butter on a box grater and add to the bowl of a food processor with the flour, granulated sugar and kosher salt. Pulse to incorporate. Add the egg yolk and almond extract then pulse another few times. Add 3/4 cup of the toasted almonds and pulse to break up the almonds. Add the ice water and pulse until the dough comes together. Turn the dough out onto a floured work surface. Pat and form the dough into a disc. Roll out the dough into a 1/2-inch-thick circle, dusting with more flour if necessary. Transfer the dough onto a floured sheet tray and cover with plastic wrap. Place into the fridge to chill for 20 minutes.
- Spray six 4-inch tart shells with removable bottoms with nonstick cooking spray. Remove the dough from the fridge and roll out to 1/4-inch thick. Cut the dough into 5-inch circles and gently lay into the tart shells. Using your finger, press the dough into all edges of the tart shell, making sure the dough is completely flush against the mold. Run your rolling pin over the top to remove any excess dough from the top. Line the tart shells with foil and fill each with your baking beans. Make sure the foil is completely covering the dough or else it will burn in the oven. Place into the oven and bake for 15 minutes. Take out of the oven and remove the foil and baking beans, then place back into the oven for 4 to 5 minutes, or until lightly golden brown.
- For the custard: Add the heavy cream, 4 tablespoons of the granulated sugar, eggs and vanilla extract to a large bowl. Blend with an immersion blender. Set aside.
- Add the blueberries, gooseberries, the remaining 2 tablespoons granulated sugar and cornstarch to a large bowl. Toss to combine to ensure the fruit is fully coated. Spoon the fruit into the baked tart shells and pour the custard over the top each, making sure not to overfill. Transfer the tarts into the oven and bake for 20 minutes, or until the custard is set. Sprinkle each tart with some granulated sugar and torch with a blow torch to caramelize.
- For the mascarpone: Mix together the mascarpone, vanilla extract and cinnamon in a small bowl.
- For the brown sugar caramel: Cut the butter into pats. Add the brown sugar and lemon juice into a medium sauté pan. Turn on the heat to medium and cook until it starts to get syrupy, thick and bubbly. Add the heavy cream and swirl the pan to combine. Whisk in one pat of butter at a time. Add the dark rum and bring back to a boil to cook off the alcohol.
- To serve, spoon some of the brown sugar caramel sauce onto the bottom of the plate. Place the tart on top followed by a dollop some of the mascarpone over the tarts. Garnish with the remaining toasted almonds.
GOOSEBERRY & ALMOND STREUSEL SQUARES
A rustic, crumbly traybake to enjoy with a cuppa, or with custard for pudding
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack, Treat
Time 1h15m
Yield Cut into 8 squares
Number Of Ingredients 7
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a 27 x 18cm baking tin with baking parchment.
- Rub the butter into the flour, almonds and sugar to make crumbs, then firmly press two-thirds onto the base and sides of the tin. Toss the gooseberries with the caster sugar, then scatter over the top.
- Mix the flaked almonds into the remaining crumbs, then scatter over the gooseberries. Bake for 50 mins-1 hr until golden and the fruit is bubbling a little around the edges. Dredge with caster sugar, then cool in the tin. Cut into about 8 squares and enjoy with a cup of tea or serve as a pudding with custard or cream.
Nutrition Facts : Calories 589 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 32 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.78 milligram of sodium
GOOSEBERRY TART
For the prettiest presentation, use a combination of green (1 cup) and red gooseberries (2 1/2 cups). Currant jelly yields a dessert that's quite tart, so if you want to go slightly sweeter, try apricot. Either way, serve with dollops of freshly whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h10m
Yield Makes one 10-inch tart; Serves 10 to 12
Number Of Ingredients 12
Steps:
- Pate Sucree:Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal. Add yolks and drizzle 2 tablespoons cream evenly over mixture; pulse just until dough begins to come together, no more than 30 seconds. If dough is too dry, add remaining cream, 1 tablespoon at a time, and pulse. Divide dough in half, pat each half into a disk, and wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 3 months (thaw in refrigerator overnight before using).
- Tart:Preheat oven to 375 degrees. Place a foil-lined baking sheet on bottom rack. On a lightly floured surface, roll out one disk of dough to a 13-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into a 10-inch fluted tart pan with a removable bottom. Trim edges flush with rim. Refrigerate 15 minutes.
- Cut 1/2 cup gooseberries in half and squeeze to release a little liquid. Toss all gooseberries with sugar, cornstarch, and salt. Spread evenly into chilled crust.
- Bake until bubbling in center and some of the fruit is blackened on top, 1 hour, 15 minutes to 1 hour, 30 minutes. Transfer to a wire rack; let cool 2 hours. In a small saucepan, heat jelly until melted. Brush over gooseberries; let set, about 15 minutes.
More about "gooseberry blueberry tartlettes food"
GOOSEBERRY GALETTE: A SIMPLE FRENCH RUSTIC TART | TIN …
From tinandthyme.uk
GOOSEBERRY-BLUEBERRY TARTLETS - OREGON FRUIT PRODUCTS
From oregonfruit.com
GOOSEBERRY TART RECIPE | FOOD NETWORK KITCHEN | FOOD …
From foodnetwork.com
Author Food Network KitchenSteps 2Difficulty Intermediate
WEGMANS FOOD MARKETS: GROCERY & MEAL DELIVERY OR CURBSIDE
From wegmans.com
GOOSEBERRY TART | RECIPES MADE EASY
From recipesmadeeasy.co.uk
GOOSEBERRY GALETTE TART | DESSERT RECIPES | GOODTO
From goodto.com
TEMPTING TARTS | SARA'S SECRETS | FOOD NETWORK
From foodnetwork.com
GOOSEBERRY CRUMBLE | GIRL HEART FOOD®
From girlheartfood.com
PANERA BREAD, WARRENTON - MENU, PRICES & RESTAURANT REVIEWS
From tripadvisor.com
NORTHERN VIRGINIA BAKERIES WITH DELICIOUS BREAKFAST TREATS
From northernvirginiamag.com
GOOSEBERRY-BLUEBERRY TARTLETTES – RECIPES NETWORK
From recipenet.org
23 EASY GOOSEBERRY RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
GOOSEBERRY-BLUEBERRY TARTLETTES RECIPE - COOKING INDEX
From cookingindex.com
BLUEBERRY... - FAMOUS TOASTERY - CARRY OUT ONLY | FACEBOOK
From facebook.com
GOOSEBERRY PRODUCTS MARKET SIZE TO GROW BY USD 2,104.12 MILLION …
From finance.yahoo.com
GOOSEBERRY-BLUEBERRY TARTLETTES - CAN COOK, WILL TRAVEL
From cancookwilltravel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love