As if I needed another excuse to babble on about how much I utterly love fruit… I went and picked my own (and I was SOOO happy about it).
I really wanted to do something a little different this weekend, and after racking my brain, I came up with what is possibly the MOST suited activity for me ever!!!
We went to Whetstone Pastures, which has fields and fields of mouth-watering fruit…it was just too tempting for me not to eat as I went along. We chose to pick gooseberries and of course raspberries! I flippin love raspberries, and these ones were absolutely ginormous!!
I had been warned to be careful not to get too carried away picking, it can be a bit like filling a bag of pick’n mix and getting to the counter to be charged like half your weekly earnings in a matter of minutes (literally, what actually happened to penny sweets!!??). But I was pleasantly surprised!! We filled two big boxes and it came to about £5…I don’t think that’s too bad for a very lovely (and tasty) day out.
These raspberries were the tastiest I’ve ever eaten for sure! I also really love how satisfying it is to physically pick raspberries… is that just me?
I really wanted to pick gooseberries because I’ve never really had them before. Not gonna lie these proved a little trickier to pick than the raspberries and I kind of just stood and watched Paul stick his arm in and get spiked. He got some good ones though, and the farmer seemed really impressed that we managed to fill a whole box.
Soooo, I couldn’t pick all of that fruit and not make anything with it!!!
Raspberries and gooseberries are a combination that I haven’t had together before, they are both quite tart and tangy…but add some sweet frangipane and pastry and it’s simply heaven on earth.
This recipe is a perfect weekend bake. I knocked it together in an afternoon, so it’s not one of those recipes that’s gonna take up the whole of your day.. but equally it looks kinda impressive.
Raspberry & Gooseberry Frangipane Tart Recipe
What you will need for the shortcrust pastry:
– 175g plain flour
– 100g cold butter
– 25g icing sugar
– 1 egg yolk
– 1 tbsp icy water
What you will need for the frangipane filling:
– 1 punnet of raspberries
– 1 punnet of gooseberries
– 115g butter (I generally prefer salted)
– 115g caster sugar
– 115g ground almonds
– 3 eggs
– 25g plain flour
– zest of 1 lemon
– To make the pastry, place the flour, butter (in small chunks), and icing sugar in a bowl and rub together with your hands (or in a food processor) until the mixture resembles breadcrumbs. Then add the egg yolk and water and mix until the ingredients stick together in clumps.
– Tip the mixture onto a floured worktop and gather into a ball with your hands (if the mixture is too wet add a little more flour). Knead the mixture a couple of times to make a smooth ball. Don’t knead too much because pastry is better when handled less.
– At this stage I advise wrapping the pastry in cling and chilling in the fridge for ten to fifteen minutes.
– Lay a piece of non-stick baking paper on the worktop. Remove the base of your pastry tin and place in the middle of the paper. Draw a circle 5cm bigger than the base of the tin, this is so that you can roll out the pastry to the drawn line which allows for the sides of the tart.
– Keep the base of the tin in the middle of your drawn circle and dust with flour.
– Place the pastry in the middle of the tin base, flatten slightly and roll until the pastry reaches the edge of the drawn circle all the way around. As you roll out, turn the pastry by turning the paper.
– Gently fold the pastry surrounding the tin base inwards so that it is gathered on top of the base. With care, lift the tin base off the paper and drop gently in the tart tin. Ease the folded pastry into the corners and up the sides of the tin, pressing into the flutes and over the top.
– Prick the base with a fork, but not quite all the way through.
– Cover loosely with clingfilm and chill in the fridge for 30 minutes.
– Preheat the oven to 200 C/ gass 6.
-Remove the clingfilm, then line the pastry with non-stick baking paper or foil and fill with baking beans (or rice if you haven’t got baking beans). I use foil because you can press it right into the corners.
-Bake blind for 12-15 minutes or until the pastry is set. Then take out of the oven, remove foil and baking beans and carefully trim the excess pastry using a sharp knife (holding the knife at a sharp angle slicing away from you).
– Return the empty pastry case to the oven and bake for a further 10-12 minutes or until it is a pale golden colour. Remove from the oven and reduce the temperature to 180 C. Let the tart cool completely.
– To make the frangipane filling, beat the butter and sugar together for approximately 4 minutes.
-Beat in the ground almonds, then add the eggs one at a time beating between additions.
– Beat in the flower and lemon zest.
– Once the pastry is completely cool, pour the frangipane mix into the centre of the pastry case and smooth out evenly with a palette knife.
– Place the raspberries and gooseberries into the frangepane in whatever pattern you like, pressing the fruit all the way down to the bottom of the tart.
– Bake in the oven for 30-35 minutes or until the frangipane is baked through and a skewer comes out clean when inserted. If the raspberries start to brown place some foil over the tart for the remaining bake time.
– Dust with icing sugar because everything always looks prettier with a snowy dusting!
Also, I’m so in love with my gorge cake stand!! My parents bought it me as a graduation present, it’s something that I will keep always and remember my graduation by. I’m so glad I got to use it to display this beaut tart.
If you liked this post let me know in the comments, I would love to know if anyone bakes this glorious tart!