Gooseberries on bush

Oldbury Tarts (gooseberry pies) are a very old Gloucestershire favourite.

This recipe makes around eight tarts (use half the ingredients to make four).

Ingredients for Oldbury Tarts

  • 900 grams (2 lbs) flour
  • 225 grams (1/2 lb) butter
  • 225 grams (1/2 lb) lard
  • 120 ml (1 small cup) boiling water
  • 450 grams (1 lb) gooseberries, topped and tailed
  • 350 grams (12 oz) Demerara sugar

How to Make Oldbury Tarts

  1. Sift the flour into a large pastry bowl and make dip in the centre.
  2. Cut the butter and lard into rough chunks and drop into the middle of the four.
  3. Boil the water and pour quickly over the butter and lard.
  4. Stir with a knife till the butter and lard has dissolved and stir together until the mixture forms a stiff paste.
  5. Divide the dough mixture into eight pieces.
  6. Take one piece and divide into two parts a larger to form the base and a smaller for the top.
  7. Roll out the larger piece to about the size of a saucer, turn up the edges all round, about 2.5 cm (1 in) high.
  8. Fill the base with 1/8th of the gooseberries and pour over 1 large dessert spoon of Demerara sugar.
  9. Roll out the smaller piece of dough to about the size of a tea-cup, and place over the centre, pressing the edges of the pastry well together.
  10. Pinch the edges all round to form a fluted edge and pierce a small hole in the centre.
  11. Place the tarts on a baking tray/sheet and refrigerate for 3 - 4 hours.
  12. Preheat the oven to 200°c (400°f / gas mark 6) and bake for 30 to 35 minutes.

Serving Suggestions

Serve hot with a dollop of clotted cream.

Other recipes to try: Plum Toasties | Bakewell Pudding | Recipe Index

A traditional British recipe from Gloucestershire.

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