Home / Recipes / Gooseberry (Amla), Almond and Honey Tart
There are many processes to this recipe; gooseberries as you may know can be sour and bitter in nature. So we’ve first got to poach them in sugared water till they become tender. On the side, we’ve got to prepare the shortcrust pastry and give it ample refrigeration. And then we’ve got to make the almond cream which is otherwise popularly known as frangipane. The pastry goes into the oven without the filling (blind baking) for a few minutes and then goes in again with the filling until the filling is cooked through. Like I said, it’s a long recipe, and you might even feel tired after making it, but a slice of this tart with a dollop of whipped cream is very very rewarding.