Tuesday, 27 August 2013

Gooseberry and frangipani tart

Buttery and crisp pastry with a layer of home-made gooseberry and elderflower  jam (from THIS recipe) topped with frangipani.  It is so yummy, its almost addictive!


For the pastry:
  • 175g plain flour
  • 75g chilled butter
  • 2-3 tbsp cold water
For the jam layer:
  • 1/4 jar gooseberry and elderflower  preserve from THIS recipe
  • small handful of fresh gooseberries
For the frangipani:
  • 125g butter
  • 125g caster sugar
  • 125g ground almonds
  • 1 egg, beaten
  • 45g wholemeal self- rising flour
To serve:
  • fresh gooseberries
  • creme fraiche

To make the pastry rub the cold butter into the flour, with your fingertips, then add cold water and mix to form a soft dough.

Roll out the pastry and place in a greased 20cm flan tin.  Place in the fridge for 30 minutes.

Pre- heat the oven to 200C.  Place a piece of baking parchment and fill with ceramic baking beans.  Place the tart in hot oven and bake for 15 minutes.  

Remove baking beans and baking paper and continue baking for further 5 minutes.

Meanwhile beat the butter with sugar until pale and fluffy.  In a separate bowl mix almonds and flour.

Add an egg to the butter mixture and mix until well combined.  Add the almond and flour mixture a little at a time, still whisking.

Spread the jam on the bottom of the pastry case, sprinkle with a small handful of fresh fruit  and top with frangipani.

Bake  for about 20 minutes until golden brown. 

Take out the oven and leave to cool completely. 

Decorate with fresh gooseberries, serve with creme fraiche.


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