Many moons ago I had a school trip to Sweden and I was served this, I never forgot the flavour so thought I’d track down a recipe and give it a go. It’s wonderful, especially as we come into gooseberry season.
You will need:
- 1 roll of short crust pastry, taken out the fridge half an hour before use
- 120g cooking margarine
- 100g golden caster sugar
- 100g ground almonds
- 1 teaspoon almond extract
- 2 eggs
- 10g plain flour
- 1 tablespoon milk
- 150g gooseberries, smaller ones are better for a tart flavour
- 1 heaped teaspoon seedless strawberry jam for glazing
Preheat the oven to 180 degrees. Grease a loose-bottom flan tin. Roll out the pastry so it will fit the tin with more to spare. Line the tin with the pastry, cutting off any excess. Cut a circle of baking paper to put in the base and then pour over baking beads or dried pasta.
Blind bake for 10 minutes. Remove from the oven, pour out the baking beads or pasta, remove the baking paper and return to the oven for another ten minutes. Once done, place to one side on a rack.
Top and tail the gooseberries, wash them and put to one side. Make the frangipane in a medium bowl. Cream the marge and sugar with an electric whisk until well combined and pale in colour. With a wooden spoon, combine the eggs into the mixture one at a time.
Add the almonds, extract, milk and flour and gently fold in.
Pour this into the pastry case and even off. Dot the gooseberries over the top, pushing into the mixture slightly.
Bake in the oven for 25 minutes, until the top is golden brown. Don’t let the pastry sides get too dark.
Cool in the tin on a cooling rack. If you’d like a glossy finish, mix the jam with a few drops of boiling water and brush over the top of the tart while it’s still hot.
Serve hot or cold, with cream or vanilla ice cream.