Gooseberry frangipane bars
Tart gooseberry compote is sandwiched between puff pastry and soft, sweet frangipane in these little bars that go perfectly with an afternoon cuppa
- Serves: 16 persons
- 400g ripe gooseberries, trimmed of any stalks
- 400g golden caster sugar
- 320g sheet ready-rolled shortcrust pastry
- 200g unsalted butter, softened
- 75g plain flour
- 200g ground almonds
- 30g flaked almonds
- 6tbsp icing sugar
- squeeze of lemon juice
Step 1Tip the gooseberries and 200g of the caster sugar into a pan set over a medium heat, stirring until the sugar is dissolved. Turn up the heat and simmer for 10 minutes until thickened slightly and the fruit has broken down. Cool completely.
Step 2Heat the oven to 200C/fan 180C/gas 6 and line the base of a 20cm x 30cm baking tray with the pastry, trimming it to fit the sides neatly. Prick all over with a fork and bake for 15 minutes until golden.
Step 3Meanwhile, beat together the butter and remaining 200g of caster sugar using an electric whisk until light and fluffy. Crack in the eggs, one at a time, beating well between each addition. Stir in the flour, ground almonds and a pinch of salt.
Step 4Reduce the oven to 180C/fan 160C/gas 4. Spread the gooseberry compote over the pastry in an even layer, then spoon the frangipane over the compote, gently smoothing it into an even layer using a spatula. Scatter over the flaked almonds and bake for 30-35 minutes or until golden on top and the frangipane springs back when lightly pressed. Cool completely.
Step 5Mix the icing sugar with enough lemon juice to make a drizzly icing, then spoon this over the cooled frangipane in a zig-zag pattern. Cut into bars and serve.