Pear and Boysenberry Summer Shortcake
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!
Makes 12
Prep Time 20 minutes
Cook Time 30 minutes
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
NUTRITION INFORMATION | ||
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| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
1. Preheat oven to 180°C. Step 2
2. Rub together flour, baking powder, semolina, 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. Tips
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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 semolina
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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