Summer Gooseberry Tart

This Summer Gooseberry Tart is a beautiful layered dessert with a crisp pastry base, a tart-sweet gooseberry filling, a creamy custard-like layer, and a golden frangipane topping scattered with flaked almonds. The combination of textures and flavours creates a perfectly balanced summer bake that’s both homely and indulgent. A Summer Gooseberry Tart is best enjoyed slightly warm with cream or ice cream, it’s a true seasonal treat.

Prep Time 30

Cook Time 45

Total Time 1 15

Servings Slices

Ingredients

For the pastry base:

200 g plain flour
100 g unsalted butter cold, cubed
2 tbsp icing sugar
1 large egg yolk only free range
2 tbsp cold water maybe 3

For the gooseberry layer:

400 g fresh gooseberries topped and tailed
75 g caster sugar

For the creamy layer:

150 ml double cream
1 large egg free range
1 tsp vanilla extract

For the frangipane layer:

Instructions

Prepare the pastry base:

In a bowl, rub the butter into the flour until it resembles breadcrumbs.
200 g plain flour, 100 g unsalted butter
Stir in the icing sugar. Add the egg yolk and enough cold water to bring it together into a dough. Wrap and chill for 20 minutes.
2 tbsp icing sugar, 1 large egg, 2 tbsp cold water
Preheat the oven to 180°C (160°C fan/gas mark 4).
Roll out the pastry on a lightly floured surface and line a 23cm tart tin. Trim the edges and prick the base with a fork. Line with baking paper and fill with baking beans. Bake blind for 15 minutes, then remove the paper and beans and bake for a further 5 minutes until lightly golden.

Prepare the gooseberries:

Place gooseberries and sugar in a pan. Heat gently until the berries just soften and release some juice (about 5 minutes). Spread evenly over the baked pastry base.
400 g fresh gooseberries, 75 g caster sugar

Make the creamy layer:

In a small bowl, whisk together cream, egg and vanilla. Pour carefully over the gooseberries.
150 ml double cream, 1 large egg, 1 tsp vanilla extract

Make the frangipane:

Beat butter and sugar until light and fluffy. Add the eggs one at a time, then fold in the ground almonds, flour and almond extract if using. Spread the frangipane mixture evenly over the creamy layer.
100 g unsalted butter, 100 g caster sugar, 2 large eggs, 100 g ground almonds, 2 tbsp plain flour, ½ tsp almond extract

Finish and bake:

Scatter flaked almonds over the top. Bake for 25–30 minutes until the frangipane is risen and golden.
30 g flaked almonds

Serve:

Allow the Summer Gooseberry Tart to cool slightly before slicing. Serve warm with cream, custard, or ice cream.

Nutrition