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
For the crumble topping
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
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.