Very, very good gooseberry 13 Photos . Updated: 01 Feb 2014, 02:57 PM IST Livemint This citrusy, tangy fruit makes a great ingredient... moreThis citrusy, tangy fruit makes a great ingredient for jams and frangipanes 1/13Photographs: Rituparna Banerjee/Mint. Thinly roll out the pastry (about a millimetre) which has been chilled for 30 minutes on a lightly floured surface to make the pastry case. 2/13Cut out six circles about 2cm larger than the tartlet tins. 3/13Press one circle into each tin and trim the edges. 4/13Put a circle of greaseproof paper (or a muffin case) on top of each of the pastry cases. 5/13Fill with baking beans or dried lentils (this stops the pastry from puffing up in the oven). 6/13Put the filled tartlet tins on the baking sheet and bake for 10 minutes. Remove the papers and beans/lentils and put the tartlets back in the oven for 5 minutes till lightly browned. Leave to cool for a few minutes, then take the pastry cases out of the metal tins. 7/13For the frangipane (filling), beat together (with a wooden spoon or electric mixer) the butter, orange zest and sugar until light and fluffy. 8/13Gradually beat in the eggs. 9/13Fold in the ground almonds and flour. 10/13Put one tablespoon of the Cape gooseberry jam in each pastry shell and spread out evenly. 11/13Divide the frangipane between the tartlets, and spread to cover the jam. Put the tartlets back on the baking sheet and bake for about 15 minutes until the top of the frangipane is well browned 12/13When the tartlets are cool, smooth a spoonful of icing over it. 13/13Decorate the tart with flaked almonds and a whole Cape gooseberry.