There are certain desserts that feel like hidden treasures, tucked away in the memory of family kitchens, waiting for the right season to come along before they can shine again. For me, Summer Gooseberry Tart is one of those delights. It’s not the most common dessert you’ll see at a café or bakery window, but when it makes its way onto the table, it quickly earns its place among the most cherished.
Gooseberries, those tart little green orbs that often get overlooked in favour of strawberries or raspberries, truly come alive when baked. At first bite, they can be sharp, almost too sharp, but with the right touch of sweetness and a little creamy richness, they transform into something extraordinary. This summer gooseberry tart, with its layered structure, is a perfect example of how gooseberries can take centre stage in the most wonderful way.
The base begins with a simple, buttery pastry. A good pastry is like a stage—subtle, steady, and strong enough to hold the show together without stealing the spotlight. It should be crisp but tender, a foundation that lets the flavours above it shine. On top of that base comes the gooseberries themselves, gently softened and sweetened just enough to balance their natural tartness. I always love the moment I first lay them across the pastry, like scattering little green jewels, each one carrying its own burst of flavour.
Then the creamy layer is added. It’s not overly sweet but smooth and indulgent, providing a contrast to the tangy gooseberries beneath. This layer bridges the sharpness of the fruit with the nuttiness that follows, creating harmony in every mouthful. And then comes my favourite part—the frangipane. Made from ground almonds, it bakes into a golden, slightly spongy topping that pairs beautifully with the tart fruit below. Before it goes into the oven, I scatter a handful of flaked almonds across the surface. They toast while baking, giving a subtle crunch and a nutty aroma that fills the kitchen.
There’s something quite nostalgic about baking this summer gooseberry tart. Gooseberries remind me of childhood summers, when they’d grow in little clusters at the bottom of the garden. As children, we’d dare each other to eat them raw, pulling faces at the sharpness, before sneaking back for more. Baking with them feels like capturing that memory in dessert form—the tartness softened, the rough edges smoothed out, and everything wrapped in layers of sweetness and comfort.
What I love most about this Summer Gooseberry Tart is that it doesn’t rely on extravagance. It’s homely, rustic, and unfussy, yet it delivers such depth of flavour. Each bite takes you through a journey—the crisp pastry, the sharp-sweet burst of gooseberry, the creamy cushion, and finally the nutty almond topping. It’s balanced and elegant without ever trying too hard.
When I serve summer gooseberry tart, I usually dust the top with just a little icing sugar for a touch of prettiness, though it hardly needs it. A dollop of softly whipped cream or a scoop of vanilla ice cream alongside makes it even more indulgent, especially if the pie is still slightly warm from the oven.
This isn’t a pie that shouts for attention—it whispers. It quietly invites you in for another bite, and another, until suddenly the plate is empty and you’re wondering when you can bake it again. For me, Summer Gooseberry Tart represents the heart of home baking: taking something simple and seasonal, treating it with care, and transforming it into something unforgettable.
So if you ever come across a punnet of gooseberries at the market, don’t walk past them. Take them home, give them a little sugar, some pastry, a creamy hug, and a nutty blanket of frangipane. I promise you, this Summer Gooseberry Tart will make you see them in a whole new light.
Summer Gooseberry Tart
Ingredients
For the pastry base:
- 200 g plain flour
- 100 g unsalted butter cold, cubed
- 2 tbsp icing sugar
- 1 large egg yolk only free range
- 2 tbsp cold water maybe 3
For the gooseberry layer:
- 400 g fresh gooseberries topped and tailed
- 75 g caster sugar
For the creamy layer:
- 150 ml double cream
- 1 large egg free range
- 1 tsp vanilla extract
For the frangipane layer:
- 100 g unsalted butter softened
- 100 g caster sugar
- 2 large eggs free range
- 100 g ground almonds
- 2 tbsp plain flour
- ½ tsp almond extract
- 30 g flaked almonds
Instructions
Prepare the pastry base:
- In a bowl, rub the butter into the flour until it resembles breadcrumbs.200 g plain flour, 100 g unsalted butter
- Stir in the icing sugar. Add the egg yolk and enough cold water to bring it together into a dough. Wrap and chill for 20 minutes.2 tbsp icing sugar, 1 large egg, 2 tbsp cold water
- Preheat the oven to 180°C (160°C fan/gas mark 4).
- Roll out the pastry on a lightly floured surface and line a 23cm tart tin. Trim the edges and prick the base with a fork. Line with baking paper and fill with baking beans. Bake blind for 15 minutes, then remove the paper and beans and bake for a further 5 minutes until lightly golden.
Prepare the gooseberries:
- Place gooseberries and sugar in a pan. Heat gently until the berries just soften and release some juice (about 5 minutes). Spread evenly over the baked pastry base.400 g fresh gooseberries, 75 g caster sugar
Make the creamy layer:
- In a small bowl, whisk together cream, egg and vanilla. Pour carefully over the gooseberries.150 ml double cream, 1 large egg, 1 tsp vanilla extract
Make the frangipane:
- Beat butter and sugar until light and fluffy. Add the eggs one at a time, then fold in the ground almonds, flour and almond extract if using. Spread the frangipane mixture evenly over the creamy layer.100 g unsalted butter, 100 g caster sugar, 2 large eggs, 100 g ground almonds, 2 tbsp plain flour, ½ tsp almond extract
Finish and bake:
- Scatter flaked almonds over the top. Bake for 25–30 minutes until the frangipane is risen and golden.30 g flaked almonds
Serve:
- Allow the Summer Gooseberry Tart to cool slightly before slicing. Serve warm with cream, custard, or ice cream.
15 comments
The layers are what make this so special. You get crunch, creaminess, tartness, and nutty sweetness all in one bite.
Next time I might serve it with custard for an even bigger comfort pudding feel.
This recipe took me straight back to my gran’s kitchen. The frangipane layer makes it extra indulgent, and the toasted almonds on top are divine.
Never again will I walk past gooseberries at the market.
It looked impressive but wasn’t overly complicated, and everyone asked for the recipe.
I never thought I’d enjoy gooseberries in a dessert, but this pie completely changed my mind. The tart fruit with the creamy custard and almond topping is absolute perfection.
This pie is the perfect balance of rustic and elegant. It looks beautiful when sliced, with the layers showing through, and it tastes even better.
I had to improvise with frozen gooseberries, and it still worked a charm. The almond flavour on top pairs so well with the fruit.
Never been a fan of gooseberries but this changed my view. This tar is a delight to make and a pleasure to eat!
I loved the balance of flavours — tangy fruit, sweet almond sponge, and a buttery base.
It’s like four desserts in one.
Honestly one of the best summer bakes I’ve made.
The creamy layer under the frangipane is genius — it softens the tart gooseberries beautifully.
I served this warm with vanilla ice cream and it disappeared in minutes.
The texture contrast is just lovely.