Gooseberry, turmeric and pistachio frangipane tart

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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




Shortcrust pastry

  • 250g of plain flour
  • 1/2 tsp salt
  • 130g of butter, chilled and diced
  • 10ml of iced water

Gooseberry compote


To serve

  • créme fraiche, to serve


  • Vitamix Pro750 fitted with 2.0l low profile container
  • Baking beans
  • 28cm x 2.5cm plain flan ring


To begin, make the pastry. Sift the flour and salt together into a bowl, then place half of the flour and all of the butter in the Vitamix. On Variable 5, pulse 5 or 6 times until the texture is crumbly
  • 250g of plain flour
  • 1/2 tsp salt
  • 130g of butter, chilled and diced
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
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
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
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
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
Scatter the gooseberries over the frangipane, gently pushing them down into the surface. Save the leftover compote liquid
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

Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.

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