Gooseberry and white chocolate frangipane tart

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.