Green Gooseberry Tart

The gooseberry filling can be made up to 5 days ahead and refrigerated in an airtight container. The pastry shells can be blind-baked 1 day ahead and stored at room temperature, covered loosely. Assemble and bake the tarts on the day of serving for the crispest results, though assembled unbaked tarts can be frozen for up to 1 month and baked directly from frozen, adding 5-10 minutes to baking time.

Store baked tarts loosely covered at room temperature for up to 2 days—avoid airtight containers which trap moisture and soften the pastry. Do not refrigerate, as this will make the puff pastry soggy. The tarts are best eaten within 24 hours of baking for optimal texture. The filling alone keeps refrigerated for up to 1 week.