So good, with the fresh and acidic flavours of the fruit.
First, start with a sponge (a cake one). I make this one by following the following ratio – 1:1:1:1 Eggs, Fat, Sugar and Flour. That’s the basis for the cake, but will require adding in the rest of the needed ingredients: flavouring (vanilla), salt, soda, powder, etc.
Bake in a fluted tart pan and cool on a wire rack.
Fill the top with either a custard, or whipped cream.
Arrange the fruit and brush with a pastry glaze (melted apple jelly or apricot jam).
Let the glaze cool for a few minutes to all ow it to set.
Slice and enjoy: