when soft fruits are in season, try making this delicious sponge tart. Serve warm from the oven with scoops of vanilla ice cream.
- softened butter, for greasing
- 2 pound (8 cups) soft fruit, such as
- raspberries, blackberries, black
- currants. red currants, strawberries
- or blueberries
- 4 eggs at room temperature
- about 2 cup sugar
- 2 tablespoon all-purpose flour
- 1 Cup ground almonds
- or hazelnuts
- vanilla ice cream, to serve
1.Preheat the oven to 375°F. Brush a 9-inch tart pan with softened butter and line the bottom with a circle of baking parchment. Place the fruit in the bottom of the pan, adding a little sugar if the fruit is tart.
2.wisk the eggs and sugar together for 3-4 minutes, or until the whisk leaves a thick trail across the surface. Combine the flour and almonds or hazelnuts, then fold into the egg mixture with a spatula, retaining as much air as possible.
Berry sponge tart
When time is short (or the soft fruit season has passed) use frozen fruits, but make sure they are thawed and well drained before use. To continue the almond theme, you could decorate the tart just before serving with a sprinkling of toasted almonds.
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