“Ginger Peach Gooseberry Tarts”

While making a market run, I came across a little fruit I hadn’t seen in a long time. Fruit that is orange in color and remind me of marbles. I’m talking about gooseberries in my Ginger Peach Gooseberry Tarts. They are tart in taste but are wonderful added to other fruits like peaches, nectarines, and plums. This little fruit will stand up to warm spices like ginger, cinnamon, and nutmeg. When you bite into a cape gooseberry a burst of tart sprays your mouth even in these little tarts.

Ginger Peach Gooseberry Tarts

So, what are cape gooseberries and when are they in season? First of all, North American gooseberries look very similar to grapes ranging in colors from yellow to red and white to green. Each color varies in taste and if you happen to find Indian gooseberries, they’re actually bitter. Not sure why that is though and not a fan of bitter.

You will find cape gooseberries which are yellow and tart as they’re from Central and South America. These are the ones I used in my recipe since I’m lucky enough to have a market near me that carries them. That said, all gooseberries are not always readily available so, if you find them grab a container. Low in calorie and low in fat work in any diet with 66 calories in a one cup serving. Woop! Woop!

Ginger Peach Gooseberry Tarts

Need a different dessert just because, give this recipe a try. I really hope you will not go through a bunch of trouble looking for these berries. Try ordering online if necessary. Super easy to make since you can make the filling ahead. Heat the filling a bit before making the tarts. The perfect end to any meal yet not too big but plenty to cure a craving for a bite of sweetness. Happy Baking!

Ginger Peach Gooseberry Tarts

4 large white peaches, pitted and diced (peel if desired)

1 cup cape gooseberries

5 T. unsalted butter

1/2 cup granulated sugar

1/3 cup packed light brown sugar

3 T. grated fresh ginger or more if desired

1 t. ground cinnamon

1 t. kosher salt

2 T. Wondra flour or cornstarch

1 package Pillsbury Refrigerated Pie Crust or homemade 2-pie crust

In a large skillet, melt butter over medium-high heat. While butter melts, mix peaches and gooseberries with cornstarch in a bowl. Add in granulated sugar, brown sugar, ginger, cinnamon, and salt.

Cook fruit mixture for 20 to 25 minutes until fruit is soft and thickened. Remove from heat.

Using a biscuit cutter, cut rounds of crust to fit in 12 muffin cups. Place a crust round in each cup.

Fill each cup about 3/4-full and bake at 400 degrees for 25 minutes or until crust is golden brown and filling is bubbly.

Let tarts cool in pan on wire rack and serve with ice cream or whipped cream.

Makes 12 fruit tarts.