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Gooseberry Brown Butter Tart with Almonds

A simple rustic tart that showcases summer berries. Pleasantly tart gooseberries are the star here, but feel free to substitute your favourite berries, or even plums or apricots.

Course Dessert
Keyword brown butter, buckwheat, gooseberries
Prep Time 35 minutes
Cook Time 40 minutes
Servings 8

Ingredients

Crust

  • 100 grams (7 tablespoons/ 3.5 ounces) unsalted butter
  • 50 grams (1/4 cup) granulated sugar
  • 60 grams (1/2 cup) buckwheat flour
  • 70 grams (1/2 cup + 1 tablespoon) AP flour
  • 1/4 teaspoon salt

Filling

  • 110 grams (1/2 cup) unsalted butter
  • 100 grams (1/2 cup) granulated sugar
  • 2 large eggs
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract optional
  • 30 grams (1/4 cup) AP flour
  • 350-400 grams (12.5-14.2 ounces) gooseberries, slicing the extra large ones in half
  • 1 Tbsp slivered almonds or more, to your liking

Instructions

Crust

  1. Preheat the oven to 180°C (350°F). This filling is enough for a 9-inch tart or cake tin with a removable base.
  2. Place the butter (for the crust) in a medium pot and melt over a medium heat. Once melted down, set it aside to cool down a bit.
  3. Combine the remaining crust ingredients in a medium bowl. Pour in the cooled down butter and mix until combined.
  4. Crumble the crust dough into the tart/cake tin all over the base. Starting with the sides of the pan, press the crust in an even layer around. Once finished with the sides, use the rest for the the base. You should have enough for 1 inch sides, plus an even bottom. Use excess from the sides if needed to achieve an even layer across the bottom.

  5. Bake for 15-20 minutes on the middle rack until the crust is starting to go golden and just slightly puffy. Remove from the oven and set on a cooling rack.

Filling

  1. Use the pot you used earlier to for melting the butter and add the 110g (1/2 cup) of butter for the filling to the pot. Place the pot over a medium-low heat and allow the butter to melt. It will foam up and smells nutty when ready (about 10 minutes or so. Remove from the heat and stir to prevent the butter solids from sticking to the pot. The butter should be golden with brown flecks at the bottom of the pot. Set it aside to cool down.
  2. In a medium bowl (you can use the bowl you used earlier for the crust) combine the sugar, eggs, salt, vanilla extract and almond extract. Whisk together to combine until smooth.
  3. While stirring, pour a thin stream of the browned butter into the egg mixture. Stop after adding a tbsp or so. Let the mixture temper so that any residual heat tempers the eggs. Then add the rest until all poured in (including the browned bits at the bottom of the pot). Add the flour and stir to combine.

  4. Pour the filling into the baked crust. Top with the gooseberries. Sprinkle the slivered almonds over the berries. Place the tart pan onto a baking sheet.

  5. Bake for 35-40 minutes on the middle rack until the filling is golden, puffed and set. A skewer should come out relatively clean. Set aside on a wire rack to cool completely before cutting and serving. The tart can also be chilled to completely set the filling if needed.

Recipe Notes

You can replace the gooseberries with just about any berry you desire. Raspberries, blueberries, even slices of apricot or plums would be great.

Here is the link to Izy's recipe.  The link to the original Bon Appetit recipe is in her blog post.