Who would have thought it – all that ice cream and sorbet is getting a little repetitive as this glorious British heatwave just runs and runs (cue weekend of thunder storms). Make your next summer dessert this fragrant tart, which combines the two classic summer flavours of elderflower and gooseberry with a delicious frangipane. Just the thing to serve up at garden fetes, weddings, alfresco soirees and tea parties… More tea vicar?
For the pastry:
250g plain flour, plus extra for dusting
50g icing sugar
125g cold butter, cut into 1cm cubes
1 large free range egg, beaten
For the filling:
2 x 300g tins of gooseberries (drained weight 290g)
3 tbsp elderflower cordial
1 tbsp icing sugar
For the frangipane:
150g butter, softened
150g caster sugar
3 large free range eggs, at room temperature
150g ground almonds
For the icing:
25ml elderflower cordial
50g icing sugar
1 To make the pastry, mix together the flour and icing sugar in a large bowl. Rub the butter into the flour mixture until you have a breadcrumb-like consistency. Add the egg, then use a blunt knife to mix and pull the pastry together. Wrap in cling film and chill for 20 minutes.
2 Meanwhile, make the fruit filling by mashing the well-drained gooseberries with the elderflower cordial and icing sugar.
3 Preheat the oven to 180°C/gas mark 4. To make the frangipane, beat the butter and sugar with a mixer or wooden spoon until light and creamy. Add the eggs a little at a time, beating well after each addition. Fold in the ground almonds and set aside.
4 Roll the pastry out on a floured surface to the thickness of a pound coin and about 24 x 24cm. Put both hands under the pastry, palm side up and fingers spread wide, and transfer to a 20cm loose-bottomed tart tin. Press into the corners and run the rolling pin over the top, cutting off any excess. Patch up any tears then pour in the filling, levelling with the back of a spoon. Spoon in the frangipane so it touches the edges, and bake in the middle of the oven for 35-40 minutes until the frangipane is brown and the pastry is crisp. Leave to cool on a wire rack whilst in the tin. Once cool, remove from the tin, mix the cordial and sugar and drizzle over the top.