Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg yolk
- 1 tablespoon ice water
- 1/2 cup almond flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 egg
- 1/2 teaspoon almond extract
- 1 1/2 cups fresh gooseberries, washed and stemmed
- 1/4 cup sliced almonds
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, cubed butter, sugar, and salt. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. In a small bowl, whisk together the egg yolk and ice water. Add to the flour mixture and mix until the dough comes together.
3. Turn the dough out onto a lightly floured surface and knead gently until smooth. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F.
5. Roll out the chilled dough on a lightly floured surface to fit the tart pan. Line the pan with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
6. Remove the parchment paper and pie weights and bake for an additional 10 minutes, or until the crust is lightly golden. Remove from the oven and let cool.
7. In a medium mixing bowl, whisk together the almond flour, sugar, and salt. Add the softened butter, egg, and almond extract and mix until smooth.
8. Spread the almond mixture evenly over the cooled crust.
9. Arrange the gooseberries on top of the almond mixture and sprinkle with sliced almonds.
10. Bake for 30-35 minutes, or until the filling is set and the crust is golden brown.
11. Let cool before serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 21g
Saturated Fat: 10g
Cholesterol: 75mg
Sodium: 160mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 13g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or all-purpose flour.
- Gooseberries can be substituted with raspberries, blueberries, or blackberries.
Variations:
- Add a layer of pastry cream or whipped cream on top of the almond mixture before adding the gooseberries.
- Use a different type of nut, such as hazelnuts or pecans, in place of the almonds.
- Add a teaspoon of lemon zest to the almond mixture for a citrusy twist.
Tips and tricks:
- Make sure the butter is chilled when making the crust to ensure a flaky texture.
- Blind baking the crust before adding the filling helps prevent a soggy bottom.
- If the gooseberries are tart, sprinkle them with a little sugar before adding to the tart.
Storage instructions:
Store the tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a 350°F oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand. Dust with powdered sugar before serving.
Garnishes:
Garnish with fresh mint leaves or a dollop of whipped cream.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of vanilla ice cream or fresh fruit salad.
Troubleshooting advice:
- If the crust is too crumbly, add a little more ice water until it comes together.
- If the filling is too runny, bake for an additional 5-10 minutes.
Food safety advice:
Make sure to wash the gooseberries thoroughly before using.
Food history:
Gooseberries have been cultivated for centuries and were popular in Europe during the Middle Ages. They were brought to North America by European settlers in the 17th century.
Flavor profiles:
The tartness of the gooseberries pairs well with the sweetness of the almond filling and the buttery crust.
Serving suggestions:
Serve the tart as a dessert or as a sweet treat with tea or coffee.
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Region: British