Walnut Frangipane with gooseberry ®

The walnut version of St. Francis’s favorite pie. This time with lovely gooseberries.

Preparation 10 minutes .. Baking 45-50 minutes

INGREDIENTS .. ø up to 22 cm

  • 1OO g soft butter
  • 2 eggs
  • 250 g walnut mixture (50% ground walnuts, 50% icing sugar)
  • 1 tbsp lemon zest
  • 40 g flour; or gluten-free flour
  • 300 g gooseberries


Preheat the oven up to 170°C.

Mix softened butter until creamy. Add walnut mixture, lemon zest, eggs and flour and mix until smooth batter.

Put the batter into greased baking form, lay on top of the butter the gooseberries and bake in preheated oven for 45-55minutes.

Sprinkle the tart after baking with icing sugar and enjoy !

For this pie you can also use frozen gooseberries. But let them thaw before baking. Otherwise, due too much moisture and fruits not holding it’s shape, the cake will not look so pretty as it should.

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