Red Berry Sponge Tart Recipe

Red Berry Sponge Tart Recipe

Ingredients : Serves 4

450 g

 

2

50 g

15 ml

75 g

Soft berry fruits, such as raspberries, black berries, blackcurrants, redcurrants, strawberries and blueberries

Eggs

Castor sugar, plus extra to taste (optional)

Flour

Ground almonds

Vanilla ice-cream, to serve

Method :
  • Preheat the oven to 190oC/375oF/Gas 5. Grease and line a 23cm pie tin with greaseproof paper. Scatter the fruit in the base of the tin with a little sugar if the fruits are tart.
  • Beat 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 palette knife, retaining as much air as possible.
  • Spread the mixture on top of the fruit base, bake in the preheated oven for 15 minutes, then turn out on to a serving plate.

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