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
Ingredients
- 400g ripe gooseberries, trimmed of any stalks
- 400g golden caster sugar
- 320g sheet ready-rolled shortcrust pastry
- 200g unsalted butter, softened
- 4eggs
- 75g plain flour
- 200g ground almonds
- 30g flaked almonds
- 6tbsp icing sugar
- squeeze of lemon juice
Instructions
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.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.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.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.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.