Pear and Boysenberry Shortcake 

Ingredients

1¼ cups flour
1½ tsp baking powder 
½ cup fine semolina
½ cup caster sugar
175g butter
1 egg beaten
2 Tbsp cold water or milk
½ cup Craig's Boysenberry Jam 
410g can Wattie's Pear Quaters in Clear Fruit Juice, drained

Method 

Preheat oven to 180°C

1. Rub together flour, baking powder, semolina,caster sugar and butter in a mixing bowl until the mixture resembles crumbs.
   
   
2. 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.
   
   
3. Spread with Craig’s Boysenberry Jam, arrange slicedWattie’s Pear Quarters evenly over jam. Scatter with remaining crumbled dough.
   
   
4. 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.