Cape gooseberries - "physalis peruviana" makse a wonderful tart - both sour and sweet with a great flavour.
Prepare your standard pate sable pastry crust ( par cooked). Add a good quantity of fresh gooseberries, a little brown sugar and a spoonful of ginger powder.
Prepare the frangipani butter, sugar, ground almonds, eggs, a little vanilla and if you like, some extra nuts for flavour and texture. Spoon on the frangipani to the tart and bake in a moderate oven for about an hour.
A slice of warm tart with a scoop of homemade vanilla!!
