Pear and Boysenberry Summer Shortcake

Pear & Boysenberry Summer Shortcake
Serves 12 Prep Time 20 minutes Cook Time 30 minutes


  • 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


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 slicedWattie’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.


You do not have to use semolina, but it will add a delicious crunchiness to the shortbread. Replace with an extra 1/2 cup flour.