Yesterday in In Season, we told you all about cape gooseberries, a marble-sized fruits with a beguiling flavor and lantern-like husk. Le Virtu pastry chef, Angela Ranalli, loves 'em in fall desserts like her cape gooseberry crostata.
Try making your own with her recipe after the jump.
Cape Gooseberry Crostata
Cape Gooseberry Filling
4lbs Cape Gooseberries, husked and cleaned
½ cup lemon juice
Zest 1 lemon
Zest 1 orange
1lb granulated sugar
Gently peel back the husk off the gooseberries and discard leaves and stem. Rinse gooseberries under cold water, drain and slice in half. In wide bottom, stainless steel pot, heat gooseberries, sugar, lemon juice and zests over a medium flame until it begins to boil. Lower and let simmer about 45 minutes, stirring often, until it mixture becomes like a syrup. Remove from pot and pour into a shallow glass or metal container to cool at room temperature. Do not place hot syrup into refrigerator.
1 1/4 cups all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon sugar
1/4lb unsalted butter, cold, cut into pieces
1/4 cup ice water
Mix dry ingredients in food processor until combined. Add pieces of cold butter and pulse until mixture is pebbly. (Do not over process or dough will become too wet like a paste.)
Empty into a large mixing bowl and add the ice water. Work dough with hands until it comes together. Turn onto a lightly floured surface and knead just until it is no longer sticky and can be easily handled. Form into a ball and flatten to about 1 inch thick, cover with plastic wrap and let dough rest 30 minutes in refrigerator.
1/2 lb unsalted butter, cut up
¾ lb sugar
½ lb flour
1 teaspoon salt
1 cup hazelnuts, chopped
Pulse all ingredients in a food processor until crumbly. Store in freezer until ready to use.
Remove dough from refrigerator. Spray the pie tin with nonstick cooking spray. Roll dough out on lightly floured surface until it is ¼ inch thick. Fit into pie tin and crimp edged to form a crust. Fill ¾ of the way with cooled gooseberry filling, top with crumble and bake on 425 F for 15 minutes, then lower to 350 F for 30 minutes or until golden brown.
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