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Gooseberry Tart with Cream Dough

4 servings

Ingredients

• cream dough (basic recipe, 2/3 of quantity) (as needed)
• rusks (crushed) (a little)
• 750 g gooseberries (unripe, cleaned)
• 375 g sugar
• cinnamon (a little)

Instructions

1. Prepare the cream dough according to the recipe.
2. Roll out two-thirds of the dough not too thinly to form a bottom layer and sprinkle the base thickly with crushed rusks.
3. Place the cleaned, unripe gooseberries in cold water, remove just before boiling, drain in a sieve, and once completely dry, place them on the cake, leaving a two-finger-wide border all around.
4. Sprinkle the gooseberries with sugar and a little cinnamon, fold the border over, and bake for an hour and a quarter at the first heat setting.
5. Roll out the remaining dough, cut it into narrow strips, and arrange them in a lattice pattern over the gooseberries before folding the border.

Modernized from a treasured 19th-century German cookbook.