For the pastry
- 1 ¾ cup Plain flour
- â…” cup Unsalted buttercubed
- 1 Eggs
- 10 tsp Caster sugar
- a pinch Salt
- 1 tbsp Milkcold
For the frangipane
- ½ cup Coconut oil
- ½ cup Caster sugar
- 1 cup ground Almonds
- 2 Eggs
- 10 g Plain flour
- 1 tsp Almond extract
- 1-2 tsp Rose water
- 7 oz Gooseberrieswashed, topped and tailed
For the glaze
- a few tbsp Gooseberry jam
- 2 tbsp Water
Gooseberry Frangipane Tart
This Gooseberry Frangipane Tart is a perfect sweet treat in my opinion. It has a sweetened shortcrust pastry base, topped with nutty frangipane with gooseberries squished into it to ensure every bite is juicy and delicious.
This tart has 3 different stages, but it is not hard to make. Start by making a sweetened shortcrust pastry base. Top with a frangipane mixture made from coconut oil, caster sugar, ground almonds, eggs, flour, almond extract and rose water. Squish gooseberries into the frangipane and bake. When the tart is still warm, glaze it. Enjoy!
To make Gooseberry Frangipane Tart, you will need the following ingredients:
So, how to make Gooseberry Frangipane Tart?
Steps to make Gooseberry Frangipane Tart
1 | Make the pastry | 5 |
2 | Refrigerate | 1h |
3 | Preheat the oven | 5 |
After about 45 minutes, preheat the oven to 355 °F. | ||
4 | Line a tart pan with the pastry and blind bake | 10 |
5 | Remove the baking paper and bake again | 10 |
6 | Make the frangipane | 5 |
7 | Add the frangipane to the pastry | 2 |
8 | Bake | 30 |
9 | Make the glaze | 2 |
10 | Brush | 1 |
11 | Serve | |
Recipe Reviews
It's amazing! Thanks for sharing recipe!
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