Pear-and-Boysenberry-Summer-Shortcake_recipeimage2

Pear and boysenberry shortcake

  • Serves 12
  • Prep time: 20 mins | Cooking time: 30 mins

The fresh flavour of pears in this delicious shortcake is complimented with the sweetness of boysenberries. It's simple to make but looks and tastes amazing!

Ingredients

  • 1 ¼ cups flour

  • 1 ½ tsp baking powder

  • ½ cup fine semolina

  • ½ cup caster sugar

  • 175 g butter

  • 1 egg, beaten

  • 2 Tbsp cold water or milk

  • ½ cup Craig's Boysenberry Jam

  • 410 g can Wattie's Pear Quarters in Clear Fruit Juice, drained

Method

  1. Preheat oven to 180°C.

  2. Rub together flour, baking powder, semolina, caster sugar and butter in a mixing bowl until the mixture resembles crumbs.

  3. Add beaten egg and water or milk and mix until the mixture forms small moist balls of dough. Take 2/3 of the mixture, lightly knead and press out to fit a 23cm diameter loose bottom tart tin.

  4. Spread with Craig’s Boysenberry Jam, arrange sliced Wattie’s Pear Quarters evenly over jam. Scatter with remaining crumbled dough.

  5. Cook for 25-30 minutes or until golden. Cool on a wire rack, cut into 12 pieces. Serve warm as a dessert with custard, yoghurt or cream, any leftovers will make popular lunch box fillers.