Recipe Sour Cream Tart with Gooseberries and Rhubarb - Russian Recipe

Filled with gooseberries and rhubarb – or any berries you like – this gloriously rich dessert comes from Russia. Serve with a dollop of sour cream.

Serves 6-8

INGRÉDIENTSFor the pastry

• 225g unsalted butter, chilled and cubed
• 225g plain flour
• A pinch of salt
• 2 egg yolks
• 1 tbsp iced water
• The grated zest of 1 lemon

For the filling

• 600g rhubarb, the green stalks are ideal
• 600g green currants
• 150g caster sugar Zest
• and juice of 1 lemon

For the filling

• 440g walnuts
• 400ml crème fraîche, plus extra for serving
• 3 egg yolks
• 1 lemon
• 1 tbsp milk
• Sugar, for dusting

PRÉPARATION

1. Preheat your oven to 190°C/gas mark 1.
2. Have a 26cm fluted tart pan with a removable bottom nearby.
3. For the pastry, place the cold, chopped butter in a bowl, add the flour and salt, and work it into fine crumbs.
4. Add the egg yolks, iced water, and grated lemon zest.
5. Knead until the dough forms a ball. Once smooth, cut off a third and form a rough disc.
6. Cover with plastic wrap and refrigerate for at least an hour. Repeat with the larger piece of dough.
7. If you're using fruit instead of jam, cook it first.
8. Trim the rhubarb and cut it into 2.5cm pieces. Hull the currants.
9. Arrange the rhubarb pieces in a single layer in a shallow dish.
10. Sprinkle with half the sugar and two or three lemon zests.
11. Place the hulled and stemmed currants in a similar dish in a single layer, sprinkling them with the remaining sugar and two or three more lemon zests.
12. Squeeze the lemon and divide the juice between the two dishes.
13. Cover the dishes with aluminum foil and bake for about 20 minutes, until tender. Let cool.
14. Remove the larger piece of chilled pastry from the refrigerator and roll it out until it is large enough to cover the tart base.
15. Keep it refrigerated, as the pastry is very rich in butter and may soften if it gets too warm.
16. Chop the walnuts very finely; a little extra crunch is welcome.
17. Now begin assembly. Spread the cooled tart shell with jam or roasted fruit, which you can scatter randomly.
18. Sprinkle with chopped walnuts. Beat the crème fraîche with 2 egg yolks and spread evenly over the walnuts.
19. Unroll the remaining pastry lid and place it over the filled tart.
20. Beat the remaining egg yolk with 1 tablespoon of milk and brush generously over the crust. Sprinkle lightly with sugar.
21. Bake the tart for 40 to 45 minutes, or until golden brown. If in doubt, an extra 10 minutes should allay your concerns.
22. Allow the tart to cool completely before removing from the pan. Since the dough is rich in butter, don't worry about cracks: it's natural.
23. Serve with a dollop of sour cream