Recipe: Cape Gooseberry Tart Tatin

Image source: Contributed

Cape Gooseberry Tart Tatin with Lavender Ice Cream

Serves 4


  •  300gm cape gooseberries
  •  200gm castor sugar
  •  50gm butter
  •  50ml lemon juice
  •  ½ vanilla bean
  •  4 x 15cm discs puff pastry
  •  200ml good quality vanilla ice cream
  •  ½ tsp fresh lavender flowers, finely chopped


In a small saucepan cook the sugar, butter, lemon juice and vanilla bean until caramelised.

Divide even amounts of the toffee mixture between four small blini pons or small shallow baking dishes about 10cm in diameter.

Place the gooseberries in a single layer over the toffee and cover with puff pastry, lucking in the edges to seal.

Bake at 180°C for 30 minutes.

Allow the tarts to cool slightly before inverting them onto four serving plates.

Mix the lavender through the ice cream.

Serve the torts worm with a generous serve of the ice cream and dust with icing sugar to serve.

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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