Gooseberry and white chocolate frangipane tart
- June 2023
- Serves 6-8
- Hands-on time 30 min, plus 1 hour 30 min resting, oven time 1 hour
Gooseberry tart is wonderful as is, but when white chocolate is added to the mix – it’s a bonafide winner. The pairing might not be traditional, but when you try the touch of roasted white chocolate alongside the plump, honey-glazed gooseberry, we think you’ll agree it’s a hit. Frangipane provides the perfect medium for all sorts of fruity flavours, especially the sour and seasonal gooseberry.
If you like the look of this you’ll LOVE our gooseberry cobbler.
- 31g (14g saturated)
- 37g (21g sugars)
For the pastry
- 160g plain flour, plus extra to dust
- ¼ tsp table salt
- 80g unsalted butter, chilled and chopped, plus extra to grease
- 1 medium free-range egg
- Splash ice cold water (optional)
For the filling
- 125g unsalted butter, softened
- 125g soft light brown sugar
- 1 medium free-range egg
- 125g ground almonds
- ½ tsp vanilla extract
- 200g gooseberries
- 30g runny honey
- 20g white chocolate
- 23cm fluted tart tin with a removable base
- 1 To make the pastry, put the flour, salt and butter in a food processor and pulse until you have a sandy texture. Add the egg and pulse again until it comes together as a dough, adding a splash of cold water if needed. Tip out onto a clean surface and bring together into a ball (but don’t overwork). Flatten the ball into a disc, then put in a covered bowl or wrap and rest in the fridge for an hour.
- Grease and flour the tart tin and roll out the pastry until 3-4mm thick. Transfer to the tart case, leaving a few centimeters’ overhang all the way around, then prick the base with a fork and put back in the fridge to rest for 30 minutes.
- Heat the oven to 160ºC fan/gas 4 and line the pastry tart with a sheet of foil, moulding it to the shape of the tin. Fill with baking beans or raw rice and bake for 15 minutes, then remove the beans/rice and foil and bake for a further 5 minutes. Once cooled slightly, use a small serrated knife to carefully cut off the pastry overhang.
- While the pastry blind bakes, make the filling. Beat the butter and sugar together until light and creamy, then whisk in the egg, followed by the ground almonds and vanilla extract. Put the gooseberries in a small pan with the honey and simmer for a few minutes until the honey has reduced a little and coats the gooseberries, then leave to cool completely.
- Pour the frangipane filling into the tart case. Strain the gooseberries through a sieve and sprinkle them evenly over the mixture. The strained honey can be saved to brush over the finished tart for a glossy shine. Roughly chop the white chocolate and sprinkle it over too– save the smaller pieces and shavings to garnish the tart at the end. Bake for 35-40 minutes, then brush with the honey glaze, decorating with any remaining chocolate and leave to cool for 10 minutes before slicing.
This recipe works well with shop-bought shortcrust pastry too if you don’t fancy making your own.
Got a glut of gooseberries? They freeze incredibly well, so make sure you pick more than you need and keep them on hand for use later in the year.
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