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    Home » Sweets

    Ground Cherry Tart

    Published: Oct 28, 2016 Modified: Jan 30, 2023 Author: Alan Bergo

    Jump to Recipe

    A simple tart made with ground cherries, inspired by an old Mennonite recipe. Read on and I'll go over the particulars.

    Ground Cherry Tart

    To me nothing says the end of summer like ground cherries (a.k.a. cape gooseberry or husk tomato) showing up at the farmers market. I'm still surprised at the lack of interest in them though, even though people's desire to cook with them seems to be on the rise. Part of the barrier to enjoying them is likely the cost-even I balk at the price of 60/flat, nearly double what I can pay for raspberries or strawberries during their season.

    Ground Cherries Cape Gooseberries

    Another barrier is probably that people just don't know what to do with them: I mean are they a fruit, a vegetable, or what? The answer is that depending on what the end result will be, ground cherries can be either.

    Ground Cherry Tart
    Ground Cherry Tart

    Sliced and mixed with tomatoes they can make a fun addition to a salad, cooked with sugar and pureed, they're a dessert custard or pie filling. Cooked with a little ginger, spices, a shot of vinegar and pureed, they make a great sweet-sour salsa verde for grilled meat.

    I've done plenty with ground cherries, but I've always wanted to make a pie or something along those lines, which, to my knowledge should be a Mennonite, and or Amish tradition. The first thing I made was a really simple, open faced tart. It's great with a scoop of vanilla ice cream or a dollop of creme fraiche.

    Ground Cherry Tart
    Ground Cherry Tart
    Print Recipe Pin Recipe
    4.78 from 9 votes

    Ground Cherry Tart

    Yield: one nine inch tart, the recipe is easily scaled to different pie tins, shapes or cooking vessels though. You could also bump up the filling by 50% or so and make a double crusted pie, which would be great too.
    Prep Time20 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 20 minutes mins
    Course: Appetizer, Dessert
    Cuisine: American
    Keyword: Groundcherry, Groundcherry dessert
    Servings: 4
    Calories: 288kcal
    Author: Alan Bergo

    Equipment

    • 1 8-9 inch pie pan

    Ingredients

    Groundcherry Filling

    • 2 cups whole ground cherries husked, washed and dried
    • 2 tablespoons cornstarch
    • ⅓ cup sugar
    • 2 tablespoons fresh squeezed lemon juice
    • Pinch of kosher salt

    Simple Crust

    • 1.5 cups all purpose flour
    • 2 Tablespoons white sugar
    • ½ teaspoon ground cinnamon
    • Pinch of kosher salt
    • 1 stick 4 oz unsalted butter
    • Ice water as needed, a tablespoon or two

    Instructions

    Crust

    • Dice the butter then combine with the flour, cinnamon, salt and sugar in the bowl of a food processor. Drizzle in the water slowly, pulsing the processor until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes to rest.
    • Roll out the dough between two sheets of lightly floured wax paper, then fit it snugly into a 9 inch pie tin, pressing it lightly into the pan so that it forms to the shape of the pie tin to prevent uneven cooking. Cover the crust with aluminum foil, then weight down with dried beans or other pie weights and cook at 325 for 25-30 minutes or until the crust is light golden. Remove the crust from the oven and cool.

    Filling

    • In a bowl, mix together the groundcherries, pinch of salt, lemon juice, cornstarch, and sugar, then divide evenly into the par-baked crust. Bake the tart for roughly 25 minutes at 400 degrees, turning the temp down 50 degrees or so if it looks like the edges might get dark, if they do, put some foil over the tart and continue baking.
    • After baking, remove the tart from the oven and allow to cool, then cover with plastic wrap and store at room temperature. The tart will keep for a few days. I like to serve it gently warmed.

    Notes

    Depending on the size of your groundcherries, there can be some variation in the moisture they contain. If your groundcherries are large, like ones from a grocery store sold as "golden berries" cut them in half. 

    Nutrition

    Serving: 1slice | Calories: 288kcal | Carbohydrates: 65g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 229mg | Fiber: 2g | Sugar: 25g | Vitamin A: 621IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Emily Thabes

      October 03, 2023 at 10:10 am

      5 stars
      Thank you for the recipe. I added vanilla bean and I am just stunned at how delicious this is !

      Reply
      • Alan Bergo

        October 03, 2023 at 3:20 pm

        Glad it worked for you.

        Reply
    2. Alice

      August 21, 2023 at 6:50 pm

      5 stars
      I have been planting these in my summer garden for 3 years now. This year, I have multiple patches that popped up from dropped cherries last year. I'm in North Carolina and I don't know if I've grown anything easier. I used a premade gluten free crust. Came out great!

      Reply
      • Alan Bergo

        August 23, 2023 at 7:15 am

        Thanks Alice.

        Reply
    3. Ann

      October 08, 2021 at 6:04 pm

      Who on earth bakes a pie crust for 30 minutes and then doesn't end up with charcoal? I think your timing is off by quite a bit.

      Reply
      • Alan Bergo

        October 09, 2021 at 6:54 am

        No it's not. Re-read the recipe, paying special attention to the temperature. Afterward, slap yourself for making me waste 2 minutes of my life reading a comment from someone who can't thoroughly read a recipe. Hope that helps.

        Reply
    4. Mags

      August 16, 2020 at 8:42 pm

      5 stars
      Fantastic. Rustic, but good.

      Reply
    5. Mara

      September 03, 2017 at 9:09 pm

      It's odd they charge so much for them - we planted them one year in our garden and get them volunteering all over now. The main problem is that they're late ripeners, and a lot of the hundreds of little fruits the plant has never get there. This year we have quite a few though, and we made jam, which is good but kind of mild, and are wondering what else to do with them. I'll have to try the pie - any other suggestions?
      By the way, I'm from Bemidji and into foraging. I just discovered your website while looking for wild ginger uses. I really like it, so thanks!

      Reply
    6. John Smalldridge

      November 01, 2016 at 6:53 pm

      Alan, have you ever gone out and foraged your own ground cherries? Here in eastern North Carolina, they can be found on field edges and recently disturbed ground. I always enjoy your articles and recipes and hopefully you'll get a chance to make some more videos in the future.

      Reply
      • Alan Bergo

        November 03, 2016 at 3:38 pm

        Hi John! I've found different species of Psyalis, but have never found enough to warrant tracking down the species. There's a couple very fun videos in the works, they take a long time to edit since none of us get paid for it. Give it a month or so, you will enjoy .

        Reply
    7. Dotty

      October 28, 2016 at 4:44 pm

      We have quite a few on the farm and have had pie. Of course they are nightshades which challenge some of us. They remind me of tomato jam.

      Reply
    8. Fred Terracina

      October 28, 2016 at 3:51 pm

      A scientific name would help!

      Reply
      • Heather

        October 30, 2016 at 10:14 am

        Physalis (from what I'm seeing) here's a link:
        http://www.rodalesorganiclife.com/garden/grow-sweet-nutty-ground-cherries

        Reply
      • Alan Bergo

        October 31, 2016 at 4:34 pm

        Fred, I'm more than happy to google their Latin name for you if you want. I buy them at the farmer's market.

        Reply
    4.78 from 9 votes (6 ratings without comment)

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