Jenny
serves 4

Ingredients

• 1 sheet of sweet short pastry
• 4 tablespoons blackberry jam
• 125 g blueberries, fresh or frozen
• 1/2 cup flour
• 1/2 teaspoon baking powder
• 45 g butter
• 1/3 cup brown sugar
• 1/4 teaspoon salt
• 4 tablespoons flaked almonds

Method

Preheat oven to 180 C.
Place pastry sheet on a greased oven tray. Spread pastry with jam. Sprinkle with blueberries. Rub together the flour, baking powder, butter, brown sugar and salt until crumbly; add almonds and mix. Sprinkle this evenly over the pastry and press it down lightly. Bake for 20 minutes at 180°C, then reduce temperature to 170°C and cook for a further 10-20 minutes.

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

[homepageimage][/homepageimage]

[smallimage][/smallimage]

Method