Sylvie makes this classic French dessert with strawberries and raspberries from the farmer’s market at her doorstep. It was a big hit with the patients at the Hospital.

Directions: Pre-heat the oven to 350 F. In a large bowl, cream the butter with the sugar. Add the flour, baking powder and salt and mix together thoroughly. Add the beaten eggs and mix just till the mixture is blended together into a batter.

Grease a 9-10 inch tart/flan dish with a little butter, and pour in the batter. Smooth the batter down with the back of a spoon to cover the baking dish evenly.

Slice all the fruit and lay it in circles over the batter, or in any pattern you like. Making a pattern with the fruit is what gives this tart its charm. Once the fruit is arranged, sprinkle it with the lemon juice to prevent it from discoloring. Bake in the pre-heated oven for about 35-45 minutes.

Remove from the oven, sprinkle some icing sugar over the top, and place back in the oven for a further 10 minutes or until the batter is set and the fruit is soft. Watch it closely at this stage so that the fruit does not burn. Serve warm or at room temperature. This is a lovely dessert to bring out at a picnic.