Strawberry and Gooseberry Crumble Tart with Poached Strawberries

Buttery pastry filled with a summery mixture of gooseberries and strawberries is topped with crumble and served with lightly poached strawberries - from the Tanner Brothers
By James Tanner
Strawberry and Gooseberry Crumble Tart with Poached Strawberries
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 50 minutes plus chilling the pastry base
  • Effort: medium



  • 175 g plain flour, plus extra for dusting the work surface
  • 85 g unsalted butter, cubed
  • 40 g icing sugar
  • 2 eggs
  • 2-3 drops of vanilla extract
  • clotted cream, or vanilla ice cream, to serve

For the fruit filling:

  • 225 g gooseberries, topped and tailed
  • 225g large strawberries, hulled and thickly sliced
  • 50 g sugar, plus extra as needed

For the crumble topping:

  • 115 g plain flour, sifted
  • 55 g unsalted butter, cubed
  • 55 g caster or brown sugar

For the poached strawberries:

  • 85 g caster sugar
  • 175 ml water
  • 16-20 strawberries, hulled

Tips and Suggestions

Although this recipe is quite time consuming, the various stages (making the tart shells, cooking the gooseberries, preparing the crumble, poaching the strawberries) can be undertaken separately, to a timetable that suits. If you are doing this, remember to preheat the oven for the final bake, and if the fruit filling is cool, increase the cooking time to 10 minutes (for small tarts) or 15 minutes for a large one.


1. Sieve the flour into a large mixing bowl, add the butter and rub this in until a crumbly mixture results. Sieve in the icing sugar. Crack the eggs into a separate bowl and whisk lightly along with the vanilla extract. Make a well in the centre of the flour mixture and pour in the eggs. Mix with fingers or a spoon, gradually drawing the flour into the egg, until the mixture comes together.

2. Dust the work surface with flour, turn the dough out of the bowl and knead gently with the palm of the hand until smooth. Form into a rough circle, wrap in cling film and chill in the fridge for an hour or so, until firm enough to roll out easily.

3. Dust a clean work surface with flour, and roll out the pastry to a thickness of 5mm. Line one large or four individual tart tins with the pastry, trim the edges, prick the bases, and chill for a further hour if time allows.

4. Preheat the oven to 200°C/gas 6 and bake the tart bases blind for 15-20 minutes, until cooked through.

5. To make the fruit filling, place the gooseberries in a non-reactive saucepan along with the sugar and enough water just to cover. Stew gently over medium-low heat for about 30 minutes, or until tender. Taste and add a little more sugar if required. Spoon into the tart shell(s) and cover with the sliced strawberries.

6. For the crumble topping, place the flour and butter in a mixing bowl and cut and rub the butter into the flour until rough crumbs are formed. Add the sugar, mix gently, and spoon the mixture over the fruit. Smooth a little with the back of a spoon, then replace in the oven (still at 200°C/gas 6) and bake for 5 minutes or until the crumble is golden brown.

7. To poach the strawberries, first make a sugar syrup by dissolving the sugar in the water over low heat, without stirring. Bring this to the boil, then remove from the heat, add the strawberries, and cover the pan with a lid or cling film. Leave to one side - the strawberries should be ready to serve after 15 minutes.

8. Serve the crumble and poached strawberries with clotted cream or vanilla ice cream.

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