I decided to pair the gooseberries with almonds to make Frangipane Tarts which could be entered into this month's AlphaBakes Challenge, which uses the letter F. I made basic shortcrust pastry with 200g flour, 100g butter and a little cold water. This was more than enough to line 6 tartlet tins which were about 9cm in diameter. I made the frangipane mixture by beating together 100g of softened butter, 100g ground almonds, 100g caster sugar, 25g plain flour, 2 large eggs and a few drops of almond extract. I half filled each pastry case with this almond mixture, then scattered a handful of gooseberries on top. These tarts were baked at 180C for about 25-30 minutes, until the frangipane was golden and set. After 5 minutes cooling the tarts were removed from the tart mould, to prevent any overflow of fruit juices setting and making the tarts stick.
Caroline Makes and Ros from The More Than Occasional Baker. Each month a letter of the alphabet is randomly chosen and participants must feature that letter as part of the name of what they make, or as one of the main ingredients. Eg, this month the letter F is for Frangipane (name) or I could have chosen an ingredient such as Figs. The full rules are here, if my explanation is a little confused. Caroline is hosting this month and will post a round up of F-baking at the end of the month!