Gooseberry, turmeric and pistachio frangipane tart
by Anna Hansen

Ingredients

Store Cupboard

  • 250g of plain flour
  • 1/2 tsp salt
  • 70g of Manuka honey
  • 115g of almonds
  • 115g of pistachio nuts
  • 50g of coconut sugar

Dairy

  • 130g of butter, chilled and diced
  • 100g of butter, softened
  • 3 eggs
  • crème fraiche, to serve

Beverages

  • 10ml of iced water

Fruit & Vegetables

  • 270g of gooseberries
  • 50g of dates, chopped

Spices & Dried Herbs

  • 2g of turmeric, fresh