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: