Gooseberry, turmeric and pistachio frangipane tart

8
60 minutes

Ingredients

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 nuts
  • 50g of coconut sugar
  • 50g of dates, chopped
  • 3 eggs
  • 2g of turmeric, fresh

To serve

  • créme fraiche, to serve

Method

1
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
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 nuts
  • 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