Take half a thing of shortbread and roll or squidge it into a quiche dish. Prick with fork, bake blind for 10 mins or so.
Take a quarter of a pound of soft fruit — strawberries, raspberries, blueberries, blackberries, anything soft. Wash it. Put it wet into a saucepan with an ounce of sugar, and put the pan on a low heat for 10 mins or so, shaking from time to time.
Melt 2 ounces of butter or marge in a different saucepan.
Sift 2 ounces of vanilla sugar into a mixing bowl.
Add the melted butter, whisk. Add 1 egg at room temperature, whisk some more.
Take the base out of the oven. Pour the fruit and any liquid over the base, spreading it out a bit if it clumps.
Sift in 2 ounces of flour — SR (patisserie) is best, but it doesn’t matter much, into the mixing bowl with the egg/sugar/butter mixture. Fold the flour in.
Carefully pour the batter from the mixing bowl over the fruit and the base, as evenly as possible.
Return the quiche dish to the oven and bake for 25-30 minutes until done.
Good hot or cold, but needs to be eaten on a plate with a fork.