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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!

Pear and boysenberry shortcake

Ingredients

Method

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.