Author Adapted from a Delia Smith Summer Collection recipe
Ingredients
1sheet Short crust pastrysee note
500gSummer fruitSee note
70gCaster sugar
6tspSemolina
1Egg yolk
75mlYoghurt or cr
Instructions
To make your own pastry:
Sift flour into a large mixing bowl
Rub butter into it lightly
When the mixture reaches crumb stage, add some water to bring it to a smooth dough that leaves the bowl clean
Knead lightly
Wrap in plastic and chill for 30 minutes
Method:
Roll out the pastry and cut into squares (We used ready-made pastry sheets and they cut into 6 squares per sheet.)
Pre heat the oven to 200c/180 fan assisted oven/400f/gas mark 6
Paint an approx 10cm square in the middle of each piece of pastry with the egg yolk and then scatter some semolina lightly over it. This will help to absorb the fruit juice
Pile in the fruit, sprinkling it with sugar as you go
Turn in the edges of the pastry. It is meant to have a ragged edge. So, do not worry about appearance
Brush the pastry surface with the egg white and sprinkle with brown sugar. Place on a baking tray and bake on the top shelf of the oven
Bake for approx 35 minutes
Notes
Serve warm or coldFruit:
Use any seasonal fruit, e.g. rhubarb, gooseberries, cherries, peaches, apricots, raspberries or plums. You will need to prepare them accordingly (top and tail gooseberries, de-stone cherries etc)
