German Strawberry Tart / Erdbeer Tortenboden

Recipe by Ma Field
READY IN: 1hr 55mins
YIELD: 1 tart


  • 50
    g superfine sugar, plus
  • 2
    teaspoons sugar
  • 50
    g flour, plus
  • 1
    teaspoon flour
  • 225
    g strawberries, hulled and sliced
  • 3
    tablespoons strawberry jam or 3 tablespoons glaze


  • 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.
  • 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.
  • 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.
  • 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.