An open tart with a filling of whole gooseberries and ample sugar. Although this dish is known and repeatedly mentioned from the 17thCentury up to the present day, there are hardly any recorded receipts explaining how to make it, marking it out as one of those folk-foods which are so commonplace as to not need describing.


Gooseberry Tart by Alex Bray...


Original Receipt from 'A New Booke of Cookerie' by John Murrell (Murrell 1617)

A Gooseberry Tart.

Picke the stalkes of your Gooseberries, and the pips in the toppes: put them in good Paste, with a little greene Ginger, sliced in slices: cast on good store of Sugar, and Rosewater, and so close them.