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Gooseberry-Blueberry Tartlettes Recipe

Gooseberry-Blueberry Tartlettes Recipe

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Ingredients:

Serving

2 cups all-purpose flour
8 oz (2 sticks) butter, very cold, cut in small pieces
1 tsp salt
1 tbsp sugar
1/4 cup ice water , or as needed
2 cups sugar
1 pint gooseberries , stems picked off, washed and dried
2 pints blueberries, wash and dried
1 lemon, juiced
1/4 cup sugar
1/3 cup all-purpose flour
pinch freshly grated nutmeg
1/4 cup (1 stick) butter (1 tbsp per tartlet), plus extra for brushing tin
1 large egg white
finely ground cornmeal, for sprinkling on tin
confectioners' sugar , for dusting
special equipment: 8 (3-inch) pie tins

Directions:

Make the tart dough: Put in the work bowl of a food processor, the flour, butter, salt and sugar. Pulse quickly until the butter is the size of peas. Add very cold, ice water in a small stream until the dough just comes together. Empty the work bowl out onto waxed paper and halve the dough. Using the ends of the paper, shape into 2 balls. Wrap in plastic wrap and place in refrigerator until ready for use.
Make the caramelized sugar: Pour sugar in heavy skillet, cook over low heat until sugar turns a medium brown. Pour caramelized sugar in a 10-inch aluminum tin or silcone mat to cool and harden. After it is cooled, break into pieces of 1-to 1 1/2-inch big. Set aside, it will be used to bake with berries.
Make fruit filling: In a large bowl, place cleaned gooseberries and blueberries. Pour lemon juice on top. Sprinkle sugar, flour and nutmeg on top of the berries (Be careful not to mix, just sprinkle on top, or fruit will be mushy if over-handled).
To assemble tartlettes: Take 8 small pie tins, brush with butter and liberally sprinkle with cornmeal. Cut dough into 8 equal pieces and put 7 back in the refrigerator (must be kept cold) roll out the dough into a 4-inch circle, it should be quite thick, you don't want it too thin. Place disk in pie tin and repeat until all 8 are done. Place all 8 tarts on sheet pan.
Preheat oven to 375 degrees F. Brush bottom of dough shell with egg whites. Gently scoop out the berries with the flour-sugar mixture on top into the shells. Place a piece of the caramelized sugar on top of berries. Fold up the sides in a circle, do not close up completely, leaving an opening. Put 1 tablespoon butter on top of each tartlette. Brush egg white on the exposed dough and bake for 45 minutes.
Serve with confectioners' sugar dusted on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1472.88 Kcal (6167 kJ)
Calories from fat	888.21 Kcal
		% Daily Value*
Total Fat	98.69g	152%
Cholesterol	250.69mg	84%
Sodium	883.44mg	37%
Potassium	230.11mg	5%
Total Carbs	139.41g	46%
Sugars	73.58g	294%
Dietary Fiber	4.07g	16%
Protein	9.41g	19%
Vitamin C	16.8mg	28%
Vitamin A	1.2mg	39%
Iron	2.9mg	16%
Calcium	76.2mg	8%

Amount Per 100 g
Calories	405.72 Kcal (1699 kJ)
Calories from fat	244.66 Kcal
		% Daily Value*
Total Fat	27.18g	152%
Cholesterol	69.05mg	84%
Sodium	243.35mg	37%
Potassium	63.39mg	5%
Total Carbs	38.4g	46%
Sugars	20.27g	294%
Dietary Fiber	1.12g	16%
Protein	2.59g	19%
Vitamin C	4.6mg	28%
Vitamin A	0.3mg	39%
Iron	0.8mg	16%
Calcium	21mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

36.9

Points
41

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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