3 c Fresh gooseberries
— cleaned and stemmed
1/2 To 1 cup fresh elder flowers
1 1/4 c Sugar
1/4 ts Salt
3 tb Tapioca
2 tb Butter
Pastry for 9″ double crust
Milk and sugar; for pastry
Heat oven to 450 F.
Combine gooseberries, elder flowers, sugar, salt and tapioca.
Line a 9″ pie tin with pastry and fill with gooseberry mixture. Dot with
butter and cover with a round of pastry or with latticed strips of pastry.
Flute edges of pastry; brush the top with milk. Sprinkle the top pastry
with sugar to make it brown nicely.
Bake 10 minutes at 450 F., then reduce heat to 400 F. and bake for 35
minutes more.
Yield: 6 to 8 servings.
From Special Writer Marilyn Kluger’s 06/24/92 “Flowers for the Cook:
Elderberry Blossoms are as Pleasing to the Palate as to the Eye” article in
“The (Louisville, KY) Courier-Journal.” Pg. C7.
Yields
1 Tart