German Strawberry Tart

German Strawberry Tart



Yields  6

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 for the German Strawberry Tart 

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.