Red Berry Sponge Tart
|Softened butter||1 Tablespoon (For Greasing)|
|Soft berry fruits||1 Pound (Such As Raspberries, Blackberries, Blackcurrants, Redcurrants, Strawberries Or Blueberries)|
|Eggs||2 (At Room Temperature)|
|Caster sugar||2 Ounce (Plus Extra To Taste, 50 Gram, 3/4 Cup)|
|Plain flour||15 Milliliter (1 Tablespoon)|
|Ground almonds||1 Ounce (25 Grams / 1/4 Cup)|
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.