White Spelt Forest Fruit Tray Bake

Makes 12 squares or 16 slices

Packed with fruity berries, this traybake makes a tempting addition to a cup of tea or coffee, a tasty treat in a lunch or picnic box and is also delicious served warm with cream or custard.

Free from Soya
Vegetarian

Ingredients

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Pastry

  1. Rub a little butter around the inside of a 20x25cm/8x10” oven dish.
  2. Put the flour and pastry sugar into a bowl, and stir to combine.
  3. Add the butter and work into the flour with a fork or pastry blender until it resembles breadcrumbs.
  4. Add the egg and stir to make a slightly sticky ball of dough. Cover and chill for 30 minutes.
  5. Dust the work surface and rolling pin with some flour.
  6. Put the dough in the middle, dust it with flour and roll it into a 25x30cm/10x12” rectangle.
  7. Gently lift the pastry into the prepared dish (If the pastry breaks as you lift if, just press the pieces together in the dish).
  8. Using a fork prick all over the surface of the pastry.

Forest Berry Topping

  1. Put the caster sugar and eggs into a mixing bowl and beat until light and fluffy.
  2. Stir in the self raising flour.
  3. Spread the mixture over the pastry base.
  4. Peel, core and grate the apple, and scatter this over the top.
  5. Scatter the raspberries, blackberries, and blueberries.
  6. Bake for 50–55 minutes.
  7. Before serving sieve the icing sugar over the top and cut into 12 squares or 16 slices.
  8. Delicious warm or cold.

Equipment

20x25cm/8x10” oven dish, mixing bowl and pastry blender

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

50-55 minutes

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Ingredients

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