Pawaru-Grahmata

№ 7IX. nodaļa

Stiķenogu torte

Gooseberry tart

  • Serves 6
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Stikkenohgu torte.

Modernizētslpp. 367 · PDF 381
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

6 soļi
  1. Wash the gooseberries and snip off the stalks and the dry flower ends.
  2. Put them in a sieve and pour boiling water over them, or dip them in boiling water for 20–30 seconds, just until they turn pale. Drain at once and pat dry on a cloth.
  3. In a china or glass bowl, mix them with the sugar, rusk crumbs, cinnamon, zest and butter.
  4. Heat the oven to 200 °C. Roll out two thirds of the pastry 3–4 mm thick and line a 24 cm tart tin. Fill with the gooseberries.
  5. Roll out the rest of the pastry 2–3 mm thick and cut it into a decorated lid or strips for a lattice. Lay it on, stick it to the edge with a little water, crimp the edge and brush with beaten egg.
  6. Bake for 15 minutes, then turn the oven down to 180 °C and bake for another 25–30 minutes, until golden and the juice bubbles. Cool before cutting.

Notes

What the book says vs. what we added

the book has the gooseberries washed, topped and tailed, scalded with boiling water just until pale, drained at once and dried, then mixed in an earthenware bowl with fine sugar, crushed rusks, cinnamon, grated lemon peel and a knob of butter, and baked "in fine puff pastry". The quantities, the lattice, the egg glaze, temperatures and times are ours.

Gooseberries

the book's stiķen-ogas are gooseberries (German Stachelbeeren, older Stickelbeeren). Green, slightly unripe ones are the classic choice for tarts.

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