Gooseberry almond tart

A wonderful almond tart with gooseberries – absolutely everyone was delighted with its flavour :). Crisp, buttery pastry, tart gooseberries and an aromatic almond cream (known as frangipane) create a combination that’s hard to resist. A must-bake for every gooseberry lover!

Ingredients for the shortcrust pastry:

• 195 g plain flour
• 115 g butter, cold and diced
• 1 egg yolk, from a large egg
• 30 g icing sugar
• a pinch of salt
• 1 tablespoon cold water

Sift the flour, add the butter and rub it in quickly until the mixture resembles breadcrumbs. Add the egg yolk, sugar, salt and water and quickly knead into a dough (you can also use a food processor). Shape the dough into a ball, flatten slightly, wrap in cling film and chill in the fridge for at least 60 minutes.

Grease a 24 cm tart tin with butter and dust lightly with flour, shaking out any excess. Remove the dough from the fridge, roll it out and line the tart tin with it. Trim the edges and prick the base with a fork. Line the pastry with baking paper and fill with baking beans or ceramic baking weights (dried beans or rice can also be used).

Blind bake at 190°C for 15 minutes. Remove the paper and weights, reduce the temperature to 180°C and bake for a further 5 minutes, until lightly golden. Remove from the oven.

Ingredients for the almond filling:

• 100 g butter
• 125 g caster sugar
• 1 large egg
• 150 g ground almonds
• 1 tablespoon plain flour
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract

All the ingredients should be at room temperature.

Place the butter and sugar in the bowl of a mixer and beat until pale and fluffy. Add the remaining ingredients and mix until combined.

Additionally:

• 250 g gooseberries, topped and tailed

To assemble:

Spread the almond filling over the partially baked tart shell (it can still be warm). Arrange the gooseberries on top.

Bake at 180°C for about 30 minutes, until the filling is cooked through and lightly golden. Remove from the oven and leave to cool.

Enjoy!