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Gooseberry frangipane tart

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Gooseberry frangipane tart

Features:
    Cuisine:
    • Medium

    Directions

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    Gooseberry frangipane tart

    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Course: Dessert
    Cuisine: British
    Keyword: crumble, Frangipane, Gooseberry, Tart
    Servings: 8 people
    Author: Ian Cooks

    Ingredients

    For the pastry

    • 250 g Plain flour
    • 1/2 tsp salt
    • 130 g Butter, cubed & cold
    • 10 ml Water - Ice cold

    For the Gooseberry compote

    • 270 g Gooseberries
    • 70 g Honey Manuka recommended

    For the Frangipane

    • 100 g Butter, softened
    • 135 g Almonds - sliced
    • 115 g Pistachios - shelled
    • 50 g Coconut sugar
    • 50 g Dates - chopped
    • 3 ea Eggs - beaten
    • 2 g Turmeric - fresh

    To serve

    • Creme Fraiche

    Instructions

    For the pastry

    • Sift the flour and salt together in a bowl, then place half thr flour and the butter in the food processor and pulse a few times until it feel like bead crumbs.
    • Add the remaining flour and water and pulse until the mixture comes together as a dough.
    • Trun the dough out onto a lightly floured work surface Working quickly, bring the dough together to form a ball, taking care not to overwork it or it will become tough. Wrap in cling film and refrigerate for at least 30 minutes.
    • When chilled, roll the dough out and use it to line a 28cm loose-bottomed tart tin. Refrigerate again for 5 minutes, then remove from the fridge and line with tin foil. Fill with baking beads then blind bake at 355ºF until lightly golden

    To make the compote

    • Heat the gooseberries and honey over a medium heat for about 5 minutes. You want thegooseberries to soften but still look like gooseberries

    To make the frangipane

    • Place all the frangipane ingredients int the food processor and pulse until well blended and the nuts are finely chopped.
    • Scrape the frangipane into the baked tart shell and smooth out.
    • Spread the gooseberries over the frangipane and press down lightly. Reserve the compote liquid for serving.
    • Bake at 355ºF for 30 minutes.

    Notes

    Recipe source: Greatbritishchefs.com - Anna Hansen
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    Ian Cooks

    TasteofCotswoldDowns.com site owner

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