Name: Gooseberry frangipane bars
Total time: 1 h
Yield: Makes 16
Ingredients: 400g ripe gooseberries trimmed of any stalks; 400g golden caster sugar; 320g sheet ready-rolled shortcrust pastry; 200g unsalted butter softened; 4 eggs; 75g plain flour; 200g ground almonds; 30g flaked almonds; 6 tbsp icing sugar; squeeze of lemon juice

Frangipane bars topped with flaked almond and drizzles of icing on a blue background

400g ripe gooseberries
trimmed of any stalks
400g golden caster sugar
320g sheet ready-rolled shortcrust pastry
200g unsalted butter
softened
4 eggs
75g plain flour
200g ground almonds
30g flaked almonds
6 tbsp icing sugar
squeeze of lemon juice

Method

step 1
Tip the gooseberries and 200g of the caster sugar into a pan set over a medium heat, stirring until the sugar is dissolved. Turn up the heat and simmer for 10 minutes until thickened slightly and the fruit has broken down. Cool completely.
step 2
Heat the oven to 200C/fan 180C/gas 6 and line the base of a 20cm x 30cm baking tray with the pastry, trimming it to fit the sides neatly. Prick all over with a fork and bake for 15 minutes until golden.
step 3
Meanwhile, beat together the butter and remaining 200g of caster sugar using an electric whisk until light and fluffy. Crack in the eggs, one at a time, beating well between each addition. Stir in the flour, ground almonds and a pinch of salt.
step 4
Reduce the oven to 180C/fan 160C/gas 4. Spread the gooseberry compote over the pastry in an even layer, then spoon the frangipane over the compote, gently smoothing it into an even layer using a spatula. Scatter over the flaked almonds and bake for 30-35 minutes or until golden on top and the frangipane springs back when lightly pressed. Cool completely.
step 5
Mix the icing sugar with enough lemon juice to make a drizzly icing, then spoon this over the cooled frangipane in a zig-zag pattern. Cut into bars and serve.