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Pear and Boysenberry Summer Shortcake

Serves 12
Prep time: 20 minutes
Cooking time: 30 minutes

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

Method

  • 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
View the 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.

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