Fruited Sponge Tart

Delicious with a cup of tea in the afternoon or as a dessert with cream.


Serves 8

Preparation Time

Cook time

1 Star2 Stars3 Stars4 Stars5 Stars
Have you tried this recipe?
Click the stars to rate it.
Share this recipe
Email this recipe


For the pastry:

  • 125g butter, at room temperature
  • 250g plain flour, sifted
  • 125g caster sugar
  • 1 egg

For the cake batter:

  • 250g butter
  • 300g caster sugar
  • Seeds of 1 vanilla pod
  • 3 eggs
  • 100g milk, lukewarm
  • 400g plain flour
  • 2 teaspoons baking powder

To finish:

  • 75g apricot jam
  • 150g apple sauce
  • Icing sugar, for dusting
  • Zest of 1 orange


To make the pastry: Rub the butter into the flour until it resembles breadcrumbs and stir in the sugar. Add the egg and bring the mixture together to form a dough.

Wrap in cling film and place into a refrigerator to rest for 1 hour.

To make the cake batter: Mix the butter with the sugar and stir in the vanilla seeds. Add the eggs one by one and stir well. Add the milk, flour and baking powder and mix briefly.

To finish: Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.

Roll out the pastry and line the quiche/flan tin. Prick the base with a fork and coat with the apricot jam, then spread over the apple sauce.

Pour the batter over the apple sauce and smooth level with a spoon. Bake for 30 minutes.

Allow the cake to cool in the tin before removing. Finish with a dusting of icing sugar and the orange zest.