/Wild Blueberry and Gooseberry Tart Recipe
Wild Blueberry and Gooseberry Tart recipe

Wild Blueberry and Gooseberry Tart Recipe

This Wild Blueberry and Gooseberry Tart combines the sweetness of wild blueberries with the tangy flavour of gooseberries, all nestled in a buttery tart crust.





  • Step 1.

    Preheat the oven to 180°C (350°F).
  • Step 2.

    In a food processor, pulse 200g of all-purpose flour, 100g of cold unsalted butter (cold & cubed), and a pinch of salt until the mixture resembles coarse crumbs.
  • Step 3.

    Add 2-3 tbsp of ice water, one tablespoon at a time, and pulse until the dough comes together.
  • Step 4.

    Turn the dough out onto a floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Step 5.

    Roll out the chilled dough on a floured surface and fit it into a 23 cm (9-inch) tart pan. Trim any excess dough.
  • Step 6.

    In a mixing bowl, combine 250g of fresh wild blueberries and 150g of gooseberries (topped and tailed).
  • Step 7.

    In a separate bowl, whisk together 100g of granulated sugar and 2 tbsp of cornstarch. Add the sugar mixture to the berries and gently toss to coat.
  • Step 8.

    Spread the berry mixture evenly over the tart crust.
  • Step 9.

    Bake the tart in the preheated oven for about 35-40 minutes, or until the crust is golden and the berries are bubbling.
  • Step 10.

    Remove the tart from the oven and let it cool slightly before serving.
  • Step 11.

    Serve the Wild Blueberry and Gooseberry Tart warm or at room temperature. Serve with vanilla ice cream or a scoop of mascarpone and top with a few fresh blueberries or gooseberries.


  1. 200 gAll-purpose Flour

  2. 100 gUnsalted Butter

  3. 1 Salt

  4. 2.5 tbspIce Water

  5. 250 gFresh Wild Blueberries

  6. 150 gGooseberries

  7. 100 gGranulated Sugar

  8. 2 tbspCornstarch

  9. 1 Scoop of vanilla ice cream (optional)

  10. 1 Scoop Mascarpone (optional)

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