Preparation time is 30minutes
Cook time is 1hours
Total time is 1hours 30minutes
Serve is for 12 people
Difficulty level: 3 out of 4
7 Ingredients
- 5tablespoons cornflour
- 500grams fresh strawberries, hulled, halved
- 200grams rhubarb stalks, cut into 6cm lengths
- 125grams fresh blueberries
- 1 egg, lightly beaten
- 1/3 cup caster sugar
- 2 sweet shortcrust pastry (quantities, see recipe)
Nutrition per serving
791kJ / 189Cal
791 Kilojoules or 189 Calories
9% of daily energy intake*
Protein
3.3grams
Fat
7.1grams
Carbs
25.8grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 200°C. Line a 24 x 30cm Swiss roll pan with baking paper. Roll out half the pastry between 2 sheets of baking paper until large enough to line base and sides of pan. Line pan with pastry. Refrigerate for 15 minutes.
Step 2 of 5
Meanwhile, combine berries, rhubarb, sugar and cornflour in a large bowl. Toss to coat.
Step 3 of 5
Roll remaining pastry between 2 sheets of baking paper until large enough to cover pan. Cut small stars (about 15) from pastry and reserve.
Step 4 of 5
Fill pastry case with berry mixture. Cover with pastry top. Press edges together with a fork to seal. Brush top with a little egg. Arrange reserved pastry stars on top and brush with a little egg. Sprinkle with extra sugar.
Step 5 of 5
Bake for 1 hour or until pastry is golden and crisp. Serve warm or cold.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.