Gooseberry washing, cleaning. Weigh 600 g and mix with jam sugar in a large pot. Leave to stand for about 30 minutes.
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.
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.
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.
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.
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.
Pass it to the tart.