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bakingsummerVegan

Gooseberry, Elderflower and Cherry Tart inspired by Snow White

The Gooseberry Pie from Snow White and the Seven Dwarfs, anyone who adores Disney stories and movies, knows this wonderful scene in the little forest kitchen with the birds assisting Snow White with cutting the dough for the pie. A moment that will be imprinted in my inner child until the end of time. RecentIy I found a 1995 edition in my collection and it so magically happens that gooseberries are in season at the moment (in June). Because rebellion my kitchen is a very frequent happening within my walls, I infused the fruit filling with foraged elderflower, fresh plump cherries and Royal Gala apples, which look like real life Snow White apples. A perfect way to let the summer produce sing and wishing for more small moments of whimsy and beauty.
  • 200 min
  • 8
  • Baking

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Naar recept

77B8EF77-0321-4753-BC7C-A401D955F43A
89E53FA9-6B87-4DC8-BE0C-0A575618F842

Ingredients

GR of Cups

Short Crust Pastry:

440 grams flour (good quality)
250 grams vegan butter, ice cold
25 grams grannulated sugar
45 ml water, ice cold
1,5 grams ground cinnamon
1 lemon, zest only
Pinch of salt (to taste)

Filling:

270 grams fresh gooseberries
200 grams fresh cherries
5 grams fresh elderflower or 15 ml elderflower cordial
1 lemon, zest and juice
4 Royal Gala apples
250 grams grannulated sugar
1 vanilla pod
20 grams corn starch
1 clementine, juice only

23 cm tart tin (with loose bottom)
baking paper
rolling pin
small sharp knife (for cutting out decorations)

Geen audiobestand gevonden.

Instructions

  1. Starting with creating the pastry dough, grab a big mixing bowl.
  2. Add in the dry ingredients first: flour, sugar, cinnamon and salt.
  3. Mix with fork or spoon until combined.
  4. Zest in the lemon rind, right above the mixing bowl.
  5. Take the vegan butter out of the fridge and cut into small cubes.
  6. Put the butter in the freezer for 10 minutes.
  7. Add the ice cold butter to the bowl with dry ingredients.
  8. Crumble the butter into the flour until the mixture resembles wet sand. You can do this step in the foodprocessor too but I always rely on baking with my hands to not overdo the gluten in the flour.
  9. Pour in the ice cold water.
  10. Mix until the dough forms a firm dough. Again do not overmix this step, only mix until combined.
  11. Cut the dough ball in half and flatten into a disc
  12. Wrap both discs into baking paper and cool for at least for 30 minutes.
  13. While the dough is chilling in the fridge, make the filling.
  14. Wash the fruits and dry with a towel.
  15. Top and tale the gooseberries and cut them in half.
  16. Destone the cherries and cut them in half.
  17. Core the apples, I left the skin on for color and texture.
  18. Cut the apples in half moon slices and add to the rest of the cut fruit.
  19. Sprinkle in the sugar.
  20. Zest in the lemon and add the juice.
  21. Split the vanilla bean in half and scrape out the seeds.
  22. Add the fresh elderflowers or cordial.
  23. Mix until combined and let this mascerate for at least 15 minutes.
  24. Transfer the filling to a heavy bottomed pan.
  25. Set the gas or fire to a medium-high heat.
  26. Keep an eye on the filling for at least 15 minutes.
  27. Keep stirring.
  28. In the meantime, make a cornstrach slurry.
  29. Add the cornstrarch in a small bowl.
  30. Juice the clementine directly over the bowl and whisk until fully smooth.
  31. When the filling is bubbling away, add in the slurry to thicken the filling.
  32. Let the filling cook out for at least 2 minutes.
  33. Transfer the thickened filling onto a flat plate or bowl.
  34. Put in the fridge or freezer to cool completely.
  35. Grease the baking tin with butter.
  36. Take one disc out of the fridge.
  37. Grab another sheet of baking paper and put on top of the dough.
  38. Roll out the dough, slightly bigger than the tin itself. I am really bad at math so if you are struggling with this step, head over to my YouTube Channel for a visual method.
  39. Clean up the overhanging dough on the sides.
  40. Spoon in the completely cooled filling.
  41. Preheat the oven to 180 degrees Celcius.
  42. Spread the filling evenly.
  43. Take the second disc out of the fridge and repeat the same step as step 38.
  44. Place the leftover dough in the fridge for at least 10 minutes.
  45. Use the remaining dough for any decorations you desire, I made a poision apple with leaves.
  46. Sprinkle the top of the tart with some grannulated sugar.
  47. Place the tart at the bottom of the oven.
  48. Bake for at least 50 minutes to an hour. Until golden and beautiful.
  49. Let the tart cool for at least 30 min before digging in.
  50. Optionally serve with vegan whipped cream or ice cream.
  51. ENJOY THE MAGIC!

 

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Middelburgsestraat 28
4371 ES
Koudekerke
055 521 9419
info@magicalfooddepartment.nl

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