You might be wondering Gooseberries?? In Autumn? Yeah I know! lol! I was a little alte getting this one out this week and all of a sudden September hit! If your watching this outside Summer like most just now then you can try it with blackberries, blueberries or other seasonal berry. Even lemon or lime would work. Enjoy! Angie xx
Hello, I think it is a 20 inch but you could make it to fit any size. As long as its not too large a medium sized tin will do. Hope you enjoy it, if you can't get gooseberries you could try it with blackberries. Angie x
@@theweelarder4020 thanks, I was worried the berries might stick and burn. I tried your recipe today with my Canadian variety gooseberries which are more like blueberries in appearance but with the usual tart flavour so my curd was a dark red colour. It tasted great.
thank you for the recipe, looking forward to trying it :)
Your welcome I must give this one a try soon too as our Gooseberries are nearly ready. Take Care, Angie x
You might be wondering Gooseberries?? In Autumn? Yeah I know! lol! I was a little alte getting this one out this week and all of a sudden September hit! If your watching this outside Summer like most just now then you can try it with blackberries, blueberries or other seasonal berry. Even lemon or lime would work. Enjoy! Angie xx
Tip - you can also bake the tart for 5 mins without the paper and beans just to crisp it up nicely :-) xx
This is beautiful. I can’t wait to make it.
I may have missed it but can you share what tart pan size you are using?
Hello, I think it is a 20 inch but you could make it to fit any size. As long as its not too large a medium sized tin will do. Hope you enjoy it, if you can't get gooseberries you could try it with blackberries. Angie x
Just checking, do you add any water to the gooseberries before simmering them or just do it with the dry berries?
Hello, if you feel the mixture is too dry I would add a little water but other wise no water. Hope that helps, Angie x
@@theweelarder4020 thanks, I was worried the berries might stick and burn. I tried your recipe today with my Canadian variety gooseberries which are more like blueberries in appearance but with the usual tart flavour so my curd was a dark red colour. It tasted great.
@@avrilarmstrong8458 thats amazing Avril, send us a pic if you have one I'd love to see the colour - info@angiemilne.com Take Care, Angie xx
Why didn’t you top and tail them?
I've no idea Lorraine, I made this a few Summers ago now. Maybe I ran it through a seive or something. Angie x