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Preparation time
less than 30 mins
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Cooking time
30 mins to 1 hour
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Serves
Serves 4
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Ingredients
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
Method
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For the tart, place the gooseberries, lychees, wine, orange zest, vanilla pod and sugar in a large saucepan and bring to a simmer over a low heat. Cook gently for 10–15 minutes, or until soft but not broken down completely. Leave to cool.
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For the crumble, preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Place the polenta, butter, sugar, flour and almonds in a large mixing bowl and rub together until it forms a breadcrumb texture. Scatter the mixture over the baking tray and bake for 15–20 minutes, or until golden. Remove and leave to cool.
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Strain most of the cooked fruit thoroughly in a colander. Fill the pastry case with the fruit and sprinkle over the crumble topping.
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Ripple the dulce de leche through the cream and serve alongside slices of the crumble tart, with the remaining fruit scattered with the mint and dusted with icing sugar.