Gooseberry Shortcake Tart
This recipes was shared by Kiwi WWOOF Hosts as a part of Kelsey's fieldwork in Coastal Otago. The recipe was passed down to the WWOOF Host by her mother, who had learned it from her mother-in-law. The recipe holds deep personal significance for the Host family because of this, and it is often enjoyed at special occasions, including birthdays. It is also a regionally significant dish, with the Hosts recounting stories about the importance of gooseberries for the early Mining Settlers in Central Otago (where they had their Bach [rustic holiday home]) who depended on them as a source of Vitamin C.
After learning to make the recipe from her Hosts, Kelsey prepared a modification of this tart, using strawberries and a chocolate drizzle glaze for several of her subsequent WWOOF Hosts.
4 oz butter
4 oz sugar
6 oz flour
1 tsp baking powder
1½ - 2 cups Gooseberries (or sufficient gooseberries to cover the surface area of the baking tin tightly packed)
Cream together butter and sugar. Then add flour and baking powder.
Refrigerate for 10 minutes if too soft to work (optional).
Cut mixture in half, cover hand with flour and press half over bottom of sponge baking tin.
Spread gooseberries over dough mixture.
Cover rolling bench well with flour and very gently roll out second half. Place over gooseberries.
Cook in a moderate oven (180°C / 350°F) for about 40 minutes or until golden brown.
Depending on the size of your tart tin, you may want to double the batter.
Top and tail all gooseberries; taste test for tartness. If overly tart, can sprinkle gooseberries with 1 tbsp castor sugar at Step 4 above.
Can glaze with icing sugar wash for added sweetness, or serve with custard, ice cream or yogurt.
Can also make with strawberries and drizzle with melted chocolate.