Gooseberry and lychee crumble tart

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 4

By Matt Tebbutt


For the gooseberry and lychee tart

  • 300g/10½oz fresh gooseberries
  • 300g/10½oz fresh lychees, peeled and stones removed
  • 150ml/5fl oz dessert wine
  • 1 orange, zest only
  • 1 vanilla pod, split
  • 150g/5½oz caster sugar
  • 1 ready-made 22-cm/8½-in sweet shortcrust pastry case

For the crumble topping

  • 50g/1¾oz polenta
  • 75g/2¾oz salted butter, softened
  • 50g/1¾oz caster sugar
  • 60g/2¼oz ‘00’ flour
  • 50g/1¾oz almonds, blitzed to a coarse crumb

To serve

  • 150g/5½oz dulce de leche
  • 200g/7oz double cream, lightly whipped
  • 2 tbsp fresh mint leaves
  • icing sugar, for dusting
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