Summary

Ingredients

For the shortcrust pastry:

• 100 g butter, cold
• 70 grams sugar
• 1 egg (s)
• 1 pinch (s) salt
• 200 g flour
• 2 tablespoon almonds, ground

For covering:

• 400 g ooseberries
• 1 lemon (s), untreated
• 3 egg (s)
• 200 g suar
• 2 packs vanilla sugar
• 1 pinch (s) salt
• 50 grams flour
• 250 ml buttermilk
• 70 g crème fraîche
• Butter for the mold
• powdered sugar

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Instructions

1. For the shortcrust pastry, knead all the ingredients together, wrap in cling film and refrigerate for about 30 minutes.
2. Preheat the oven to 175 ° C. Grease a springform pan with a diameter of 24 cm. Roll out the dough on a floured worktop. Line the springform pan with it and form a small border. Prick the bottom several times with a fork. Pre-bake on the middle rack for about 10 minutes, then remove and let cool.
3. Reduce the oven temperature to 150 ° C.
4. For the topping, wash the gooseberries and pat dry. Wash the lemon with hot water, dry it and rub 1 teaspoon of the zest. Beat eggs, sugar and vanilla sugar until frothy. Stir in lemon zest and salt. Gradually add the flour and stir well. Add the buttermilk and the crème fraîche.
5. Spread the berries on the baked shortcrust pastry base and pour the topping on top. Bake on the middle rack for about 45 minutes.