Gooseberry Frangipani Tartlets




When we were children my grandma used to make gooseberry pie and I hated it because the gooseberries were too sour. I’ve never quite got to grips with them becauseI don’t like adding a lot of sugar to fruit recipes, but this year I’ve grown some lovely sweet purple ones which are perfect for this Good Food recipe I found online yesterday. All the sugar is in the pastry and the frangipani and the raw fruit is just popped in between making a lovely tart jammy layer in the middle of all the sweet crispy deliciousness.




1 large egg, separated

225g unsalted butter, slightly softened 

50g golden caster sugar

350g plain flour


50g unsalted butter, softened

50g golden caster sugar

1 large egg

1tsp almond extract

50g ground almonds

1tbsp plain flour

300g gooseberries 





Place the egg yolk, butter, sugar and 1/2 tsp salt in a processor and mix until soft and creamy. Add the flour and bring together until only slightly mixed then tip onto a work surface and bring  together by hand. Do not knead or overwork the dough. Wrap in cling film and chill for 20 mins. 


Beat the sugar, butter, egg and almond extract until creamy,  then add the almonds and flour and fold together until well combined. 

Prepare a flat baking sheet by lining with parchment and preheat the oven to 180C

Roll the chilled pastry on a lightly floured surface and cut out 8 x 9cm circles. Be firm but gentle with the pastry, it will be quite soft and may crack- don’t worry too much, this adds to the rustic appearance and won’t affect the finished tartlets. Place the discs on the prepared tray. Put a dessertspoon of the frangipani filling on each disc, then top with a handful of gooseberries, pushing them gently into the frangipani to hold them in place. 

Cut out 8 slightly bigger pastry circles. Lightly whisk the remaining egg white and brush the edge of each tart then place a lid over the gooseberry filling and press the edges gently together. Brush the remaining egg white over the top of each pie then sprinkle with a little caster sugar.

Bake in the middle of the oven for 30 minutes until golden and crisp. 

Serve warm with a good vanilla ice cream or some pouring cream.