Ingredients

• 300g/10½oz fresh gooseberries
• 300g/10½oz fresh lychees
• peeled and stones removed
• 150ml/5fl oz dessert wine
• 1 orange
• zest only
• 1 vanilla pod
• split
• 150g/5½oz caster sugar
• 1 ready-made 22-cm/8½-in sweet shortcrust pastry case
• 50g/1¾oz polenta
• 75g/2¾oz salted butter
• softened
• 50g/1¾oz caster sugar
• 60g/2¼oz ‘00’ flour
• 50g/1¾oz almonds
• blitzed to a coarse crumb
• 150g/5½oz dulce de leche
• 200g/7oz double cream
• lightly whipped
• 2 tbsp fresh mint leaves
• icing sugar
• for dusting

Directions

• For the tart
• place the gooseberries
• lychees
• wine
• orange zest
• vanilla pod and sugar in a large saucepan and bring to a simmer over a low heat. Cook gently for 10–15 minutes
• or until soft but not broken down completely. Leave to cool.
• For the crumble
• preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Place the polenta
• butter
• sugar
• flour and almonds in a large mixing bowl and rub together until it forms a breadcrumb texture. Scatter the mixture over the baking tray and bake for 15–20 minutes
• or until golden. Remove and leave to cool.
• Strain most of the cooked fruit thoroughly in a colander. Fill the pastry case with the fruit and sprinkle over the crumble topping.
• Ripple the dulce de leche through the cream and serve alongside slices of the crumble tart
• with the remaining fruit scattered with the mint and dusted with icing sugar.