German Strawberry Tart / Erdbeer Tortenboden

Found on Tasty-german-reciipe.com to use during ZWT 6 and during our bumper crop of home-grown strawberries. 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.

• Ready In: 1 hr 55 mins
• Serves: 12
• Yields: 1 tart

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.