Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Gooseberry-elder flower tart   Yield: 1 Tart   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. Typed for you by Cathy Harned.