A rustic French style tart packed with juicy, tangy gooseberries. No case needed! Just knock up this simple pastry and fill with delicious fruits. Add raspberries, blackberries, apples or plums – all delicious!
200g plain flour
150g cold butter, diced
1 tbsp golden caster sugar
Pinch of salt
80g ground almonds
80g plain flour
50g golden caster sugar
75g golden caster sugar
15g butter, diced into small pieces
30g pecans, chopped (optional)
1 egg, beaten
For the pastry:
For the almond filling:
For the fruit filling:
Combine the flour, sugar and salt in a large bowl. Add the diced butter, it must be cold, to the bowl and using your fingertips to gradually rub the butter into the flour. Alternatively use a food processor until the mix resembles breadcrumbs. Sprinkle a little cold water and work into the dough until you can form a ball with your hands. Flatten a little and wrap into cling film and chill in the fridge for 30 minutes.
Preheat the oven to 200°C/180°C fan/Gas Mark 6.
Roll the dough on a lightly floured surface into a large thin round approximately 30cm wide.
Mix together the almonds, sugar and flour and scatter over the pastry leaving about 5cm clear around the edge.
Arrange the gooseberries over the centre.
Fold the edges of the pastry up over the fruit, crimping them as you go – no need to be too neat! Brush the edges with the beaten egg wash and sprinkle the gooseberries with the remaining sugar, pecans and diced butter.
Bake for 45 minutes or until the pastry is crisp and golden and the fruit bubbling. Leave to cool a little before tucking in.
- Sian Ward