Dust with icing sugar and pipe on a strip of the pink icing. Bake in preheated oven for 45 minutes, or until top is slightly brown. In another bowl, stir together the 100g sugar and cornflour. Gently mix in the blueberries. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this If you are unable to use JavaScript Followed recipe except for slight adjusment on filling - used 150g rhubarb 250g bluberries - turned out well. Preheat the oven to 200°C, gas mark 6. Edit your recipe note. Looking forward to trying with different combinations of fruit. Leaving half to completely cool to see what would be like for event. In a medium bowl, stir together 200g sugar, plain flour and baking powder. Made this from the left over blackberries from the garden. Read about our approach to external linking. Allow to cool completely in the tin. is not enabled on your browser. 27 Mar 2011, Made this, this evening, as practice for an open gardens event where tea and cakes will be offered. Customer Sales and Support Centre by free phone on 0800 1 88884 or Let the pastry cool on a wire rack. Line a shallow tin measuring 25cm x 18cm with baking parchment. Repeat step 5 with the other two trays of pastry rectangles. Cool completely before cutting into squares. Delicious...will be gorgeous I think with custard.....If it lasts that long Roll the pastry out thinly and cut 36 rectangles, each 10cm x 5cm/4in x 2in. You'll also need another baking tray. This traybake is cheap and easy to make. I made this with half frozen blueberries and half grated apples. -  For the coulis, pass the raspberries through a fine sieve, sweeten to taste with icing sugar and spoon into a piping bag fitted with a small nozzle. customersupport@waitrose.co.uk, You can also add it to one of your existing cookbooks, Send a link to this recipe to a friend or your own e-mail address as a reminder, The recipe will be added to your scrapbook. Dough will be crumbly. Place 12 onto each baking tray and cover with a sheet of greaseproof paper. by email at Tried some slightly warm with creme fraiche as supper desert, enjoyed by all. Line three baking trays with greaseproof paper. Make the day before and transport in its tin. 30 Apr 2010. Grease a 20x30cm tin, or swiss roll tin. Tried some slightly warm with creme fraiche as supper desert, enjoyed by all. Oops! Customer comment Kids love them. Add the egg to the remainder and, using a round-bladed knife, mix to a smooth, quite sticky dough. Any berry can be used. Sprinkle … This recipe was first published in July 2005. Add just enough cold water to form a dough. If the topping starts to brown too much, cover with foil. … Please try again. Blueberry and Raspberry Streusel Traybake. Use any soft seasonal fruit, such as ripe, juicy peach, nectarine or apricot. Make the day before and transport in its tin. https://www.bbcgoodfood.com/recipes/raspberry-blueberry-lime-drizzle-cake Use a fork or pastry cutter to blend in the butter and egg. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Preheat the oven to 190 C / Gas 5. Cut into squares and serve drizzled with single cream. Blueberry and Raspberry Streusel Traybake, The Waitrose & Partners farm, Leckford Estate, 25g roasted pistachio nuts (ready-shelled, find them in the fruit and vegetable section) roughly chopped. Privacy policy, Made this from the left over blackberries from the garden. Chop into cubes and sprinkle over the base as above and, if you prefer, leave out the nuts. Crumble remaining dough over the berry layer. Gently mix in the blueberries. In another bowl, stir together the 100g sugar and cornflour. For the pastry, sift the flour into a clean bowl. The email addresses you've entered will not be stored and will only be used to send this email. For the icing, mix the icing sugar with a few drops of red food colouring and enough water to make a thick paste. Add the sugar and ground almonds and blend until the mixture is crumbly. Place the flour in a food processor and whizz with the lemon zest and butter. Alternatively, rub the butter into the flour with your fingers until it resembles breadcrumbs, then stir in the lemon zest, sugar and ground almonds. Mix together the chopped hazelnuts and orange zest, sprinkle over the icing and garnish with a raspberry and a mint leaf. Your recipe note. ... Bake for 30 minutes until golden. Thank you for rating this recipe. Something went wrong. -  If you'd like to comment further on this recipe you can do so in the It was delicious, this will become a regular in our house. Roll the dough out on a floured board into a rectangle, fold it into thirds, turn 90 degrees and roll it … Place the empty baking tray onto one of the trays of pastry ad bake in the oven for 10 minutes. Stir the chopped pistachios and flaked almonds into the reserved streusel mixture and sprinkle on top of the fruits, pressing down gently. We use cookies to provide you with a better service on our websites. Strawberry and cream meringue nest petits fours, Mini meringue nests with pistachios and raspberries. Roll the dough out on a floured board into a rectangle, fold it into thirds, turn 90 degrees and roll it out to a rectangle again. Repeat this folding, rolling and truning at least three more times then fold once more, wrap in cling film and chill in the fridge for at least 30 minutes. Sprinkle the blueberry mixture evenly over the dough in the tin. Click here for more information about health and nutrition. You are free to manage this via your browser setting at any time. Made this, this evening, as practice for an open gardens event where tea and cakes will be offered. Cover with another pastry rectangle, repeat the blueberry, cream an raspberry layer then add the top sheet of pastry. Allow to cool completely in the tin. If the topping starts to brown too much, cover with foil.  -  09 Nov 2011, I made this with half frozen blueberries and half grated apples. Line the base of the prepared tin with the dough, pressing it down with the back of a spoon. Leaving half to completely cool to see what would be like for event. Bake for 30 minutes until golden. Delicious...will be gorgeous I think with custard.....If it lasts that long. Preheat the oven to 200C/425F/Gas 7. Looking forward to trying with different combinations of fruit. Followed recipe except for slight adjusment on filling - used 150g rhubarb 250g bluberries - turned out well. Remove the empty tray and the top layer of paper, dust the pastry with icing sugar and cook for a further 10-12 minutes. Sprinkle the raspberries and blueberries over the base. This crumbly, fruity treat is something to look forward to after a long walk on Saturday afternoon. on your browser, you can place your order by contacting our Pat half of dough into the prepared tin. Grate the butter into the flour, add the salt and mix together with a palette knife. section on the bottom of the page. Reserve 175g of this mixture and set aside for the streusel topping. Mix in salt and cinnamon, if desired. It was delicious, this will become a regular in our house. This crumbly, fruity treat is something to look forward to after a long walk on Saturday afternoon. To assemble the millefeuilles, pipe a little whipped cream onto a pastry rectangle, add a few blueberries and pipe over some raspberry coulis. For the filling, spoon the whipped cream into in a piping bag fitted with a plain nozzle. Cut into squares and serve drizzled with single cream.