We were in the supermarket the other week and I spotted the spongeflan cases. I tried pouring it over before it was set, but of course it just soaked into the sponge, so that wasn't any good
Roll the pastry out onto a floured surface and line the flan tin trimming the edges just a little above the sides to allow for any shrinkage during cooking
It started as a way to use up some (embarrassingly) out of date spongeflan cases. Make the jelly up according to the packet instructions and pour over the base
Next roll it out nice and thin making sure its large enough to fit in your flan tin. Once your batter is made dollop the mixture speradically around the pie filling when baked this sponge mixture will have oozed in and around the apples and berries
Now layer the ice cream on top of the spongebase. Also in hindsight, making individual portions with smaller spongebases may be easier or helps you decorate the meringue in pretty patterns