Gooseberry Tarte Tatin

Ingredients for 1 servings:

• 250 g flour (for the shortcrust pastry)
• 1 pinch of salt (for the shortcrust pastry)
• 1 egg(s) (for the dough)
• 150 g butter, cold, in pieces (for the dough)
• 150 g marzipan, cut into flakes (for the topping)
• 60 g icing sugar (for the marzipan mixture)
• 600 g gooseberries (for the topping – approx.)
• 20 g butter (for caramelizing, for the topping)
• 50 g brown sugar (for caramelizing, for the topping)
• 50 g almonds, sliced ​​(for the topping)

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

based on the classic Tarte Tatin with apples – only this time with gooseberries and marzipan

For the shortcrust pastry: Knead the flour, salt, egg, 1 tablespoon of ice-cold water, and butter flakes into a smooth dough. Cover and chill for about 30 minutes. Knead the marzipan and powdered sugar with your hands until smooth and set aside. For the topping: Spread butter on the bottom of an ovenproof tart tin (mine is 30cm in diameter). Sprinkle the sugar evenly over the dough. Place the tin under the preheated grill and grill until the sugar caramelizes. When it bubbles nicely and begins to darken, remove and set aside to cool. Arrange the peeled gooseberries and almonds on the caramel, leaving some space between the fruit and the edge of the tin. Roll out the marzipan on a little powdered sugar to the size of the tart tin and place it on top of the gooseberries. Roll out the shortcrust pastry thinly on a little flour (slightly larger than the tart tin) and place it on top of the marzipan. Press the overhanging edges between the rim of the tin and the filling so that the pastry reaches the bottom of the tin at the edges. Bake in a preheated oven at 200 degrees Celsius on the middle rack for about 30 minutes. Remove the tart, let it stand for a while (about 10-15 minutes), then turn it out onto a cake plate. Please be careful! The caramelized sugar will reliquefy during baking, and the gooseberries will also have released their juices – both of which will still be quite hot and could spill out of the tin when turned! So please be careful that it doesn’t run onto your fingers or feet!