At the Market | Gooseberries + Browned Butter Blueberry & Gooseberry Tart

ROSE & IVY Journal Mixed Berry Pie

It is heavenly berry season - blueberries, gooseberries, currants, raspberries, just so much goodness!  I first encountered the gooseberry a few seasons ago.  They have an otherwordly shape, but taste incredibly sweet and juicy.  I love eating berries raw, and believe me I have, my the pint, but wanted to soak up their syrupy flavor by baking them.  This tart is very easy and sit in a browned butter tart shell that has been slightly sweetened with golden brown sugar.  Served alongside an espresso, might be a bite of heaven.  

ROSE & IVY Journal Browned Butter Blueberry & Gooseberry Pie


For the Crust

2 1/2 cups flour

1 teaspoon salt

3 tablespoons brown sugar

2 sticks unsalted butter, browned

For the Filling

1 pint gooseberries

1/2 pint blueberries

1/4 cup sugar + 2 tablespoons

Grated nutmeg, about 2 pinches

Turbinado sugar for sprinkling 

Directions: Place butter in a heavy bottomed sauce pan over medium heat. Cook until butter begins to brown and form little bits of brown at the bottom. Remove from heat and let cool in the refrigerator until solid, about 2 to 3 hours.  Once chilled, combine butter with flour, salt and sugar.  Stir to combine.  Refrigerate for at least 1 hour.  Prepare the filling.  Mix berries, sugar and nutmeg in a bowl, stir to combine.

Preheat oven to 400 degrees.  Flour a working surface and roll dough into a circle.    Gently roll onto tart tin and press into sides.  Crimp sides, poke holes in the bottom and add filling.  Sprinkle top with turbinado sugar.  Bake for 25 minutes or until crust is golden.  Let cool before serving .  

*Styling & Photography by Alison