Very Berry Pie

Ingredients:

Pastry Base

  
• Half a 375g (13oz) block ready-made sweet shortcrust pastry and a little flour for dusting.   
• 2 tablespoons fruit jam (strawberry, raspberry, blueberry or mixed)

Berry sponge filling

  
• 55g (2oz) softened butter and a little extra to grease the dishes   
• 55g (2oz) caster sugar   
• 1 teaspoon vanilla extract   
• 1 medium egg   
• 55g (2oz) self raising flour   
• 55g (2oz) mixed fresh sweet berries   
• Any combination of Strawberries cut into small pieces*, whole raspberries, blueberries or dessert blackberries.
  

Wine Recommendation:

Instructions:

Ask a grown up helper with area’s marked with a star*

Oven:  170°C / 325°F / Gas Mark 3, pre-heated
Fan oven: 150°C*

  
1. Divide the half block of pastry into two pieces the same size, dust a board and a rolling pin with some of the flour. Roll out the pastry pieces to 15cm roughly shaped circles and about 3-4mm thick.   
2. Using your pastry brush lightly grease the dish with the extra butter. Place a piece of pastry into the flan dish and press gently to fit the shape of the dish. Trim away any extra pastry with a round ended knife or kitchen scissors*.   
3. Place one tablespoon of the jam onto the pastry in the dish and spread over the base with the pastry brush.   
4. To make the sponge filling, put the softened butter and sugar into a mixing bowl and mix until soft and light.  Beat in the vanilla extract and the egg with your spatula, sift in the flour and mix again until smooth. Finally stir in the berries.   
5. Spoon half the sponge mixture into the dish on top of the jam and spread evenly with the spatula.   
6. Bake in the oven for 30 - 35 minutes until golden brown and the centre has puffed up and set.*   
7. Remove from the oven using oven gloves or a thick cloth and allow to cool*
   Turn out the tart by turning upside down and gently tapping the edge of the dish.   
8. Wash the dish and repeat using the second piece of pastry, tablespoon of jam and remaining filling.
   

If you have a second fluted tart dish you can make both at the same time.