Oldbury Tarts (gooseberry pies) are a very old Gloucestershire
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
- Sift the flour into a large pastry bowl and make dip in the centre.
- Cut the butter and lard into rough chunks and drop into the middle of the four.
- Boil the water and pour quickly over the butter and lard.
- Stir with a knife till the butter and lard has dissolved and stir together until the mixture forms a stiff paste.
- Divide the dough mixture into eight pieces.
- Take one piece and divide into two parts a larger to form the base and a smaller for the top.
- 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.
- Fill the base with 1/8th of the gooseberries and pour over 1 large dessert spoon of Demerara sugar.
- 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.
- Pinch the edges all round to form a fluted edge and pierce a small hole in the centre.
- Place the tarts on a baking tray/sheet and refrigerate for 3 - 4 hours.
- Preheat the oven to 200°c (400°f / gas mark 6) and bake for 30 to 35 minutes.
Serve hot with a dollop of clotted cream.
Other recipes to try: Plum Toasties | Bakewell Pudding | Recipe Index