When soft berry fruits are in season, try making this delicious sponge tart. Serve warm from the oven with scoops of low fat vanilla ice cream, if you wish.
ingredients
serves 4
softened butter, for greasing
4 cups soft berry fruits such as raspberries, blackberries, blackcurrants, redcurrants, strawberries or blueberries
2 eggs, at room temperature
1/4 cup superfine sugar, plus extra to taste (optional)
1 tbsp All purpose flour
1/4 cup ground almonds
vanilla ice cream, to serve (optional)
method
1. Preheat the oven to 190°C/375°F. Brush a 9 inch 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.
