Almond tart with gooseberries
easy
90 mins
90 mins
Ingredients
- 800 g Gooseberries (e.g. red)
- 600 g Gelling sugar (1 : 1)
- 7-10 Tbsp some + 100 g cold butter
- 200 g Flour
- 100 g Sugar
- 3 packages Vanilla sugar
- 7-10 Tbsp Salt
- 50 g + 1-2 tablespoons ground almonds (without skin)
- 1 Egg Yolk
- 400 g Whipped cream
- baking paper
- 7-10 Tbsp Pulses
Directions
- 1
Gooseberry washing, cleaning. Weigh 600 g and mix with jam sugar in a large pot. Leave to stand for about 30 minutes.
- 2
Grease a tart mould (26 cm Ø) with lifting base. Knead 200 g flour, sugar, 1 vanilla sugar, 1 pinch of salt, 50 g almonds, egg yolk, 100 g butter in flakes and 1-2 tablespoons cold water until smooth. Roll out round (approx. 30 cm Ø) between two layers of baking paper.
- 3
Pull off the upper layer. Place the dough in the mould with paper facing upwards. Peel off the paper, prick the bottom several times with a fork. Chill for about 30 minutes.
- 4
Bring gooseberries to the boil over a high heat while stirring. Boil for 4-6 minutes while stirring continuously. Remove from heat. Stir in remaining berries. Leave to cool for about 30 minutes, stirring frequently.
- 5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Place a large sheet of baking paper on the dough. Pour in pulses. Pre-bake in the hot oven on the lowest shelf for 15-20 minutes.
- 6
Remove the legumes together with the paper. Sprinkle the base with 1-2 tbsp. almonds. Spread gooseberries on top. Bake at the same temperature for 15-20 minutes. Leave to cool in the mould. Whip the cream until semi-stiff and pour in 2 vanilla sugars.
- 7
Pass it to the tart.
Nutrition Facts
400 kcal
59 g
16 g
3 g
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