less than 30 mins
10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
- 1 x 12cm/5in shop-bought pasty tart case or homemade, blind-baked tart case
- 600g/21oz fresh gooseberries
- 150ml/5fl oz sweet dessert wine
- 125g/4½oz caster sugar
- 1 vanilla pod, halved
- 1 cinnamon stick
- 1 orange, pared zest and juice
- 2 sprigs mint
For the crumble topping
- 50g/1¾oz blanched almonds
- 60g/2oz plain flour
- 40g/1½oz polenta
- 50g/1¾oz caster sugar
- 75g/2½oz chilled salted butter, cubed
- double cream
- 1 orange, zest and squeeze of juice
- pinch cinnamon
- young mint sprigs
Preheat the oven to 180C/160C Fan/Gas 4.
Bring the wine, sugar, vanilla, cinnamon, mint, orange juice and zest to the boil in a saucepan over a medium heat. Add the gooseberries, place a lid on the saucepan and immediately take off the heat. Set aside until cool, then drain, discarding the vanilla pod and cinnamon stick.
To make the crumble topping, blend the almonds, flour, polenta and caster sugar together in a food processor until the almonds are ground. Rub the butter into the mix until it resembles breadcrumbs.
Spread the crumble over a baking tray and cook for 30–40 minutes or until browned. Allow to cool and then break up using your fingers until crumbly.
Place the double cream, squeeze of orange juice and zest with a pinch of cinnamon in a bowl. Beat with a whisk until it is whipped and soft peaks form. Garnish with mint sprigs.
Fill the tart shell with the gooseberries, scatter over the crumble mix and serve with the cream.