Gooseberry and pineapple tart


Ingredients 18
Servings 8
Time

Ingredients

  • 250
    g
    sweet shortcrust pastry
  • CRISP PINEAPPLE
  • 600
    ml
    water
  • 400
    g
    sugar
  • 1
    orange, peel
  • 1
    small fresh pineapple, peeled and sliced into paper-thin rounds
  • CRÈME ANGLAISE
  • 4
    jumbo egg yolks
  • 125
    ml
    sugar
  • 30
    ml
    cake flour
  • 30
    ml
    cornflour
  • 500
    ml
    milk
  • 10
    ml
    vanilla essence
  • 15
    ml
    butter
  • PURÉE
  • 250
    ml
    sugar syrup
  • TOPPING
  • 500
    g
    ripe gooseberries
 

Method

 
PINEAPPLE: Bring water, sugar and orange peel to boil. Pour over pineapple and macerate for 2 hours. Strain off syrup (reserve). Place pineapple slices on baking parchment and bake at 80 ºC for 3 hours. Test, remove and cool 1 slice, it should be crisp and fragile. Remove slices from oven, cool slightly and peel off paper while still pliable. CRÈME ANGLAISE: Whisk egg yolks and sugar until light. Beat in flour. Mix cornflour to a paste with a little cold milk and add to egg mixture. Warm remaining milk, add vanilla and whisk into egg mixture. Return to saucepan and whisk over gentle heat until custard bubbles. Whisk briskly for 2 - minutes, until thickened. Beat in butter. Transfer to a bowl, then cool and cover. PURÉE: Simmer gooseberries in reserved sugar syrup for 2 to 3 minutes. Drain and purée berries. Reserve syrup. Press pastry into base and sides of a 24 cm diameter tart pan. Bake at 180 ºC, on second rack from bottom, for 15 to 20 minutes, or until golden. Remove and cool. FILLING: Spread purée over pastry, then spread crème anglaise on top. TOPPING: Arrange gooseberries on crème anglaise and brush with sugar syrup. Insert dried pineapple slices at an angle. Chill before serving.
 

Read more on: bake  |  fruit
 

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