Recipes - Gooseberry Butter Filling For Tartlets
This can also be used as a filling for sponge cakes etc. It comes from Stephanie Alexander's book The Cooks Companion (available from Ground Culinary Centre). Make it ahead of time (it keeps for at least 2 weeks in the fridge) and use some sweet shortcrust pastry (bought or make your own) to make interesting little tartlets.
1 tablespoon water
1 cup castor sugar
50g unsalted butter
2 eggs - lightly beaten
Put fruit and water into a non-reactive saucepan, then cover and simmer for 10 minutes or until fruit is tender. Press fruit through a sieve and return to rinsed-out pan. Add sugar to puree and stir over a moderate heat until sugar has dissolved. Add butter a lump at a time and stir until combined. Beat in eggs well with a wooden spoon over a low heat until mixture thickens, about 10 minutes. Pour into warm, sterilised jars and seal. Cool completely and store in the fridge.