German Strawberry Tart / Erdbeer Tortenboden

• 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

1. Grease an 8 inch (20cm) raised-based flan tin.
2. Sprinkle over 2 tsp sugar and tilt to coat evenly.
3. Add 1 level tsp flour and coat similarly, knocking out any excess.
4. Place the eggs and remaining sugar in a deep bowl and whisk until the mixture is very thick.
5. Sift the flour over the surface of the mixture.
6. Fold in gently with a metal spoon, then turn into the prepared tin and tilt to level the surface.
7. 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.
8. Allow to cool on a wire rack.
9. Arrange the sliced fruit in the flan case.
10. Put the strawberry jam and 1 tbsp water in a small saucepan and heat gently together until liquid.
11. Cool a little then brush over the fruit.

sugar, sugar, flour, flour, eggs, strawberries, strawberry

Taken from www.food.com/recipe/german-strawberry-tart-erdbeer-tortenboden-425085 (may not work)