Red Berry Sponge Tart Recipe
Ingredients
| Softened butter, for greasing | ||
| 450 g / 1 lb / 4 cups soft berry fruits such as raspberries, blackberries, blackcurrants, redcurrants, strawberries or blueberries | ||
| 2 eggs, at room temperature | ||
| 50 g / 2 oz / 3/4 cup caster sugar, plus extra to taste (optional) | ||
| 15 ml / 1 tbsp plain flour | ||
| 25 g / 1 oz / 1/4 cup ground almonds | ||
Directions
1. Preheat the oven to 190°C/375°F/ Gas 5. Brush a 23 cm / 9 in flan tin with softened butter and line the bottom with a circle of non-stick baking paper. Scatter the fruit in the base of the tin with a little sugar if the fruits are tart.
2. Whisk the eggs and sugar together for about 3-4 minutes or until they leave a thick trail across the surface. Combine the flour and almonds, then fold into the egg mixture with a spatula - retaining as much air as possible.
3. Spread the mixture on top of the fruit base and bake in the preheated oven for about 15 minutes. Turn out on to a serving plate and serve, with low fat vanilla ice cream if you like.
2. Whisk the eggs and sugar together for about 3-4 minutes or until they leave a thick trail across the surface. Combine the flour and almonds, then fold into the egg mixture with a spatula - retaining as much air as possible.
3. Spread the mixture on top of the fruit base and bake in the preheated oven for about 15 minutes. Turn out on to a serving plate and serve, with low fat vanilla ice cream if you like.
Chef
