Gooseberry, turmeric and pistachio frangipane tart
- medium
- 8
- 60 minutes
Anna Hansen creates a glorious green-gold dessert in this fantastic gooseberry frangipane tart recipe. She carefully balances flavours of sour gooseberries, zingy fresh turmeric and sweet pistachio perfectly. Tinned gooseberries can be used if fresh gooseberries aren't in season. The Vitamix makes light work of grinding down the pistachios and almonds for the filling, and is a great time-saver for making the pastry.
First published in 2017
Ingredients
Metric
Imperial
Gooseberry compote
- 270g of gooseberries
- 70g of Manuka honey
Frangipane
- 100g of butter, softened
- 115g of almonds
- 115g of pistachio nut
- 50g of coconut sugar
- 50g of dates, chopped
- 3 eggs
- 2g of turmeric, fresh
To serve
- créme fraiche, to serve
SAVE RECIPE
Equipment
- Vitamix Pro750 fitted with 2.0l low profile container
- Baking beans
- 28cm x 2.5cm plain flan ring
Method
2
Add the rest of the flour and the water and pulse 3 or 4 more times to mix, using the tamper to press the ingredients into the blades
- 10ml of iced water
3
Turn the dough out onto the bench, making sure you scrape out any that is stuck to the sides. Working quickly, bring the dough together to form a ball, taking care not to overwork it or it will become tough. Wrap in cling film and refrigerate for 30 minutes or so
4
Once chilled, roll the dough out and use it to line a 28cm loose-bottomed tart tin. Refrigerate again for 5 minutes, then remove from the fridge and line with tin foil. Fill with baking beads then blind bake until lightly golden
5
To make the gooseberry compote, cook the gooseberries and honey in a pan over moderate heat for 5 minutes or so until the gooseberries are tender but have not completely collapsed. Set aside
- 70g of Manuka honey
- 270g of gooseberries
6
To make the frangipane, place all the ingredients in the Vitamix and select Variable 1. Switch the machine to Start, increase the speed to Variable 4 and blend for 1 minute. Scrape the frangipane out into the blind-baked tart shell and smooth out to create an even layer
- 2g of turmeric, fresh
- 100g of butter, softened
- 115g of almonds
- 115g of pistachio nut
- 50g of coconut sugar
- 50g of dates, chopped
- 3 eggs
7
Scatter the gooseberries over the frangipane, gently pushing them down into the surface. Save the leftover compote liquid
8
Bake the tart for 30 minutes or so until the frangipane has set and is golden-brown. Remove from the oven, glaze with the reserved compote liquid and allow to cool. Serve with lashings of crème fraîche
- créme fraiche, to serve
First published in 2017
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