Gooseberry and lychee crumble tart
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
This fruit tart is a wonderfully easy summer dessert served with a caramel-infused cream.
Ingredients
For the gooseberry and lychee tart
- gooseberries: 300g/10½oz fresh gooseberries
- lychees: 300g/10½oz fresh lychees, peeled and stones removed
- wine: 150ml/5fl oz dessert wine
- orange: 1 orange, zest only
- vanilla pod: 1 vanilla pod, split
- caster sugar: 150²µ/5½´Ç³ú caster sugar
- 1 ready-made 22-cm/8½-in sweet shortcrust pastry case
For the crumble topping
- polenta: 50²µ/1¾´Ç³ú polenta
- butter: 75g/2¾oz salted butter, softened
- caster sugar: 50²µ/1¾´Ç³ú caster sugar
- flour: 60g/2¼oz ‘00’ flour
- almonds: 50²µ/1¾´Ç³ú almonds, blitzed to a coarse crumb
To serve
- dulce de leche: 150²µ/5½´Ç³ú dulce de leche
- double cream: 200g/7oz double cream, lightly whipped
- 2 tbsp fresh mint leaves
- icing sugar, for dusting
Method
For the tart, place the gooseberries, lychees, wine, orange zest, vanilla pod and sugar in a large saucepan and bring to a simmer over a low heat. Cook gently for 10–15 minutes, or until soft but not broken down completely. Leave to cool.
For the crumble, preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Place the polenta, butter, sugar, flour and almonds in a large mixing bowl and rub together until it forms a breadcrumb texture. Scatter the mixture over the baking tray and bake for 15–20 minutes, or until golden. Remove and leave to cool.
Strain most of the cooked fruit thoroughly in a colander. Fill the pastry case with the fruit and sprinkle over the crumble topping.
Ripple the dulce de leche through the cream and serve alongside slices of the crumble tart, with the remaining fruit scattered with the mint and dusted with icing sugar.
