Gooseberry crumble tart


Use a shop-bought or blind-baked sweet pastry case to make a super fuss-free dessert with tangy gooseberries.


For the crumble topping

To serve


  1. Preheat the oven to 180C/160C Fan/Gas 4.

  2. Bring the wine, sugar, vanilla, cinnamon, mint, orange juice and zest to the boil in a saucepan over a medium heat. Add the gooseberries, place a lid on the saucepan and immediately take off the heat. Set aside until cool, then drain, discarding the vanilla pod and cinnamon stick.

  3. To make the crumble topping, blend the almonds, flour, polenta and caster sugar together in a food processor until the almonds are ground. Rub the butter into the mix until it resembles breadcrumbs.

  4. Spread the crumble over a baking tray and cook for 30–40 minutes or until browned. Allow to cool and then break up using your fingers until crumbly.

  5. Place the double cream, squeeze of orange juice and zest with a pinch of cinnamon in a bowl. Beat with a whisk until it is whipped and soft peeks form. Garnish with mint sprigs.

  6. Fill the tart shell with the gooseberries, scatter over the crumble mix and serve with the cream.

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