Gooseberry frangipane bars

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
  • Total:
  • Serves: 16 persons



  1. Step 1

    Tip 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.
  2. Step 2

    Heat 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.
  3. Step 3

    Meanwhile, 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.
  4. Step 4

    Reduce 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.
  5. Step 5

    Mix 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.