German Strawberry Tart / Erdbeer Tortenboden |
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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 6 |
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This is a spongcake sort of dish underneath with strawberries and glaze on top. I envision a bit of whipped cream for to topping too, just to make it even more decadent. Because this dessert really spolights the strawberries, I recommend only making this when strawneeries are in season. And if you can find a friendly neighbor with a strawberry patch - more's the better. You can do this with small whole berries too for a breathtaking presentation. Ingredients:
50 g superfine sugar, plus |
2 teaspoons sugar |
50 g flour, plus |
1 teaspoon flour |
2 eggs |
225 g strawberries, hulled and sliced |
3 tablespoons strawberry jam or 3 tablespoons glaze |
Directions:
1. Grease an 8 inch (20cm) raised-based flan tin. Sprinkle over 2 tsp sugar and tilt to coat evenly. Add 1 level tsp flour and coat similarly, knocking out any excess.
2. Place the eggs and remaining sugar in a deep bowl and whisk until the mixture is very thick. Sift the flour over the surface of the mixture. Fold in gently with a metal spoon, then turn into the prepared tin and tilt to level the surface.
3. Place on a baking sheet and bake in the oven at 180 degrees C for 20-25 minutes until the sponge springs back when pressed lightly. Allow to cool on a wire rack.
4. Arrange the sliced fruit in the flan case. Put the strawberry jam and 1 tbsp water in a small saucepan and heat gently together until liquid. Cool a little then brush over the fruit.
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