Gooseberry Lemon Cream Puff Pastry Tart

Gooseberries, common in every market in Germany are hard to find in NYC. So when I found these at my local farmers market, I snatched up 2 pints of the red ones, did a happy dance and immediately started arguing with myself over what to make with them.

I was flipping through my file of German gooseberry cake recipes. I was specifically looking for an uncomplicated recipe that would showcase the gooseberries. Then I remembered this Fresh Fig Rosemary Hazelnut Tart I made a while back. I’ve been wanting to redesign it with other ingredients and flavors.

I already had puff pastry in the freezer and the lemon balm is out of control in my herb garden. That’s how this tart and these flavors came together.

It’s hot here and no one wants to spend hours in the kitchen making anything. This recipe was designed with that in mind. Also, I had a dinner party to go to and I wanted something simple but delicious to bring. The recipe is simple but the beautiful red gooseberries, sitting like rare jewels on top make the tart look so deceptively fancy considering how fast the recipe comes together.

Roll out the puff pastry. Spread the lemon balm cream over the dough. Add the gooseberries on top and bake. Done. There are only four tablespoons of sugar in this recipe. If you want to make the cream sweeter, add more.

Tart gooseberries together the lemon balm spiked cream make a lovely combination for a creamy not too sweet dessert.

Gooseberry Lemon Balm Cream

Puff Pastry Tart

Prep Time: 20 minutes

Ingredients:

• 2 pints fresh gooseberries (red or green)
• 1-8oz package cream cheese softened or room temperature
• 4 tablespoons powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon lemon extract (optional or you can replace with pure vanilla extract)
• 2 teaspoons freshly grated lemon zest
• 1/3 cup chopped fresh lemon balm
• 1 package puff pastry (10oz)

Directions:

• Preheat the oven to 350 degrees F.
• Line a baking sheet with parchment or baking paper.
• Beat together the cream cheese and powdered sugar.
• Beat in the cream.
• Add the lemon extract and zest and beat until combined.
• Mix in the fresh lemon balm
• Roll the puff pastry out into a rectangle or square shape, your choice.
• Spread the lemon scented cream over the top of the puff pastry, making sure to leave a 1-inch frame all around on the edges.
• Arrange the gooseberries on top of the cream.
• Place in the oven and bake for 25 minutes.
• Remove from oven and transfer to a wire rack to cool completely.
• Cut and serve.

Try these other gooseberry dessert recipes:

Red Gooseberry Cream Almond Torte

Vanilla Gooseberry Brittle Ice Cream