Pear and Boysenberry Summer Shortcake
7 Review(s)
50 Min
Prep : 20 minutes Cook: 30 minutes
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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!
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12 Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 ¼ cups flour
2
1 ½ tsp baking powder
3
½ cup fine semoli
4
½ cup caster sugar
5
175 g butter
6
1 egg, beaten
7
2 Tbsp cold water or milk
8
½ cup Craig's Boysenberry Jam
9
410 g can Wattie's Pear Quarters in Clear Fruit Juice, drained
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How do I make it ?
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Step 1
1. Preheat oven to 180℃. Step 2
2. Rub together flour, baking powder, semoli, caster sugar and butter in a mixing bowl until the mixture resembles crumbs. Step 3
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. Step 4
4. Spread with Craig's Boysenberry Jam, arrange slicedWattie's Pear Quarters evenly over jam. Scatter with remaining crumbled dough. Step 5
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. Kraft Kitchen Tips!
You do not have to use semoli, but it will add a delicious crunchiness to the shortbread. Replace with an extra 1/2 cup flour.
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