Summer Berry and Almond Sponge Tart 


This really simple dessert is sure to impress your dinner guests


Softened butter for greasing.

1 lb soft berry fruits either red berries or summer fruits

(if frozen allow to thaw and blot gently with kitchen roll).

2 Eggs at room temperature

2 oz Caster Sugar

1 Tablespoon Plain flour

2 oz Ground Almonds.

 Preheat oven to Gas 5 190c  375f

Brush 9 inch flan tin with softened butter

Line bottom with greaseproof paper.

Scatter fruits onto base of pan


Whisk eggs and sugar together for about 3-4 minutes, or until they leave a trail across the surface.

Combine flour and almonds and fold into egg mixture with a spatula retaining as much air as possible.

Spread mixture on top of fruit base

Bake in the centre of oven for 15 minutes.

Turn over and out onto serving plate.

                                                            Serve with vanilla ice cream.



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