By Tessa Kiros
Here is a lovely fruit tart that is easy to make, and you’ll even have pastry left over to make some sweet and crunchy biscuits.
Preheat the oven to 180°C (350°F/Gas 4). Butter and flour a round 24 cm (9½ inch) springform cake tin.
To make the pastry, use electric beaters to beat the butter and Sugar together until creamy and pale, about 1 minute. Beat in the egg and vanilla. Mix in the flour and baking