OPEN APP

Very, very good gooseberry

This citrusy, tangy fruit makes a great ingredient... more

Photographs: 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.
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.
Cut out six circles about 2cm larger than the tartlet tins.
2/13Cut out six circles about 2cm larger than the tartlet tins.
Press one circle into each tin and trim the edges.
3/13Press one circle into each tin and trim the edges.
Put a circle of greaseproof paper (or a muffin case) on top of each of the pastry cases.
4/13Put a circle of greaseproof paper (or a muffin case) on top of each of the pastry cases.
Fill with baking beans or dried lentils (this stops the pastry from puffing up in the oven).
5/13Fill with baking beans or dried lentils (this stops the pastry from puffing up in the oven).
Put 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.
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.
For the frangipane (filling), beat together (with a wooden spoon or electric mixer) the butter, orange zest and sugar until light and fluffy.
7/13For the frangipane (filling), beat together (with a wooden spoon or electric mixer) the butter, orange zest and sugar until light and fluffy.
Gradually beat in the eggs.
8/13Gradually beat in the eggs.
Fold in the ground almonds and flour.
9/13Fold in the ground almonds and flour.
Put one tablespoon of the Cape gooseberry jam in each pastry shell and spread out evenly.
10/13Put one tablespoon of the Cape gooseberry jam in each pastry shell and spread out evenly.
Divide 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
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
When the tartlets are cool, smooth a spoonful of icing over it.
12/13When the tartlets are cool, smooth a spoonful of icing over it.
Decorate the tart with flaked almonds and a whole Cape gooseberry.
13/13Decorate the tart with flaked almonds and a whole Cape gooseberry.
OTHER GALLERIES
×
Edit Profile
My Reads Redeem a Gift Card Logout