Name: Gooseberry, turmeric and pistachio frangipane tart
Total time: 1 h
Ingredients: 250g of plain flour; 1/2 tsp salt; 130g of butter, chilled and diced; 10ml of iced water; 270g of gooseberries; 70g of Manuka honey; 100g of butter, softened; 115g of almonds; 115g of pistachio nuts; 50g of coconut sugar; 50g of dates, chopped; 3 eggs; 2g of turmeric, fresh; créme fraiche, to serve

Dessert
Medium
8
60 minutes

PT1H

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.

Shortcrust pastry

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

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

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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

70g of Manuka honey
270g of gooseberries

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

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

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Anna Hansen

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.