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!
Cooking time: 7 minutes plus 5 minutes prep
For the pastry:
200g plain flour
150g cold butter, diced
1 tbsp golden caster sugar
Pinch of salt
For the almond filling
80g ground almonds
80g plain flour
50g golden caster sugar
For the fruit filling:
75g golden caster sugar
15g butter, diced into small pieces
30g pecans, chopped (optional)
1 egg, beaten
- 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.