Gooseberry Tart (Stachelbeerkuchen)

The German Cookbook, 1965

1 hour — 8 Servings

Ingredients

1		rich tart pastry i [1] (using 1 teaspoon baking powder in addition)
1	quart	gooseberries (washed and picked over)
1	cup	sugar
2		egg yolks
1	tablespoon	sugar
1⁄3	cup	heavy cream
1	tablespoon	cornstarch
1	tablespoon	butter (melted)
1⁄4	cup	blanched almonds (grated)
		confectioner's sugar

Instructions

Prepare Rich Tart Pastry [2].

Chill roll and line a spring form or flan ring with dough. Chill and top with twisted ring of leftover dough. Fill with gooseberries and sprinkle with sugar. Bake in 350F oven 20 minutes. Beat yolks with 1 tablespoon sugar until thick and pale yellow. Mix with cream, cornstarch, melted butter and nuts. Pour over gooseberries and continue baking about 15 to 20 minutes, or until crust is golden brown and fruit is done. Sprinkle with confectioner's sugar.