Recipe: Cape Gooseberry Tart Tatin
Cape Gooseberry Tart Tatin with Lavender Ice Cream
- 300gm cape gooseberries
- 200gm castor sugar
- 50gm butter
- 50ml lemon juice
- ½ vanilla bean
- 4 x 15cm discs puff pastry
- 200ml good quality vanilla ice cream
- ½ tsp fresh lavender flowers, finely chopped
In a small saucepan cook the sugar, butter, lemon juice and vanilla bean until caramelised.
Divide even amounts of the toffee mixture between four small blini pons or small shallow baking dishes about 10cm in diameter.
Place the gooseberries in a single layer over the toffee and cover with puff pastry, lucking in the edges to seal.
Bake at 180°C for 30 minutes.
Allow the tarts to cool slightly before inverting them onto four serving plates.
Mix the lavender through the ice cream.
Serve the torts worm with a generous serve of the ice cream and dust with icing sugar to serve.