Buttery crust, almond centre and tart berries to top it off. You could substitute blueberries, cranberries or peach slices for the gooseberries. Or even a mix of berries!
For the crust: Place the flour, salt and sugar in the bowl of a food processor. Pulse until mixed. Add cubes of the chilled butter through the tube while running on low until it is all the consistency of small peas.
Beat the egg with the lemon zest in a small bowl. Add through the tube while running on low. Process until it is all incorporated into a smooth dough and pulls away from the sides of the bowl. Shape into a disk and cover with plastic wrap. Refrigerate for 30 minutes.
Frangipane Filling: Add the sugar, butter and almond flour to the food processor bowl. Pulse until mixed evenly. Add the eggs and Amaretto and process until smooth and evenly incorporated.
Refrigerate until the dough is chilled.
Preheat the oven to 350 degrees. Roll out the dough about 1/4 inch thick and transfer to a large tart pan with a removable bottom. Prick the dough with a fork all over. The remaining dough could be used to make decorative shapes to add to the top of the torte. Watch they don't burn, cover with tin foil if need be.
Spread the almond mixture evenly over the crust. Add the berries on top.
Bake in the oven for 45-50 minutes, until cooked through and the crust is golden.