You can use either green cooking gooseberries or early season underripe dessert gooseberries for this tart. The acidity in the underripe or cooking varieties means the fruit holds its own under the sweet crumble. GOOSEBERRY CRUMBLE TARTServes sixIngredientsFor the sweet pastry:120g plain flour60g butter, diced (softened)50g caster sugar½ tsp vanilla extract2 egg yolksFor the gooseberry filling:500g gooseberries, trimmed (fresh or frozen)75g caster sugar1 tbsp waterOptional: pinch mixed spice (or orange zest)For the crumble topping:100g plain flour100g butter, chilled and diced75g sugar100g porridge oats (or flakes)50g-75g macadamia nuts (or hazelnuts), lightly toastedMethod1 Grease and a 20cm loose bottomed tart tin. 4 For the crumble: In a mixing bowl, use your fingers to rub together the flour and butter to fine breadcrumbs, then stir in the sugar. 6 Once the pastry case is baked, fill the pre-baked tart case with the gooseberry filling.

Source: The Irish Times July 04, 2020 05:03 UTC