I saw gooseberries at the farmer’s market. (Actually my wife pointed them out.) Neither of us had ever eaten gooseberry anything, so of course it was a challenge not to be passed up. They’re quite tart; almost as tart as rhubarb. They’re quite similar to rhubarb in flavor as well. Because of the acidity, I knew these would need to be cooked into something. I love curds, and these had enough acidity to make a curd without adding lemon juice. (The acidity in a curd helps it set up correctly.) A gooseberry curd tart sounds like a winner to me.