Looking forward to trying with different combinations of fruit. Grate the butter into the flour, add the salt and mix together with a palette knife. Cool completely before cutting into squares. … Line a shallow tin measuring 25cm x 18cm with baking parchment. Roll the dough out on a floured board into a rectangle, fold it into thirds, turn 90 degrees and roll it … Leaving half to completely cool to see what would be like for event. Sprinkle the raspberries and blueberries over the base. If the topping starts to brown too much, cover with foil. Cut into squares and serve drizzled with single cream. Remove the empty tray and the top layer of paper, dust the pastry with icing sugar and cook for a further 10-12 minutes. Kids love them. Edit your recipe note. by email at This crumbly, fruity treat is something to look forward to after a long walk on Saturday afternoon. This crumbly, fruity treat is something to look forward to after a long walk on Saturday afternoon. Place 12 onto each baking tray and cover with a sheet of greaseproof paper. -  I made this with half frozen blueberries and half grated apples. is not enabled on your browser. Made this from the left over blackberries from the garden. on your browser, you can place your order by contacting our For the filling, spoon the whipped cream into in a piping bag fitted with a plain nozzle. 09 Nov 2011, I made this with half frozen blueberries and half grated apples. 27 Mar 2011, Made this, this evening, as practice for an open gardens event where tea and cakes will be offered. Sprinkle … Mix in salt and cinnamon, if desired. It was delicious, this will become a regular in our house. Tried some slightly warm with creme fraiche as supper desert, enjoyed by all. Any berry can be used. Followed recipe except for slight adjusment on filling - used 150g rhubarb 250g bluberries - turned out well. Followed recipe except for slight adjusment on filling - used 150g rhubarb 250g bluberries - turned out well. 30 Apr 2010. Add the egg to the remainder and, using a round-bladed knife, mix to a smooth, quite sticky dough. Delicious...will be gorgeous I think with custard.....If it lasts that long. Place the empty baking tray onto one of the trays of pastry ad bake in the oven for 10 minutes. This traybake is cheap and easy to make. Cover with another pastry rectangle, repeat the blueberry, cream an raspberry layer then add the top sheet of pastry. Made this, this evening, as practice for an open gardens event where tea and cakes will be offered. Add just enough cold water to form a dough. Leaving half to completely cool to see what would be like for event. Sprinkle the blueberry mixture evenly over the dough in the tin. Use any soft seasonal fruit, such as ripe, juicy peach, nectarine or apricot. Preheat the oven to 200C/425F/Gas 7. Repeat step 5 with the other two trays of pastry rectangles. Click here for more information about health and nutrition. Make the day before and transport in its tin. It was delicious, this will become a regular in our house. Bake in preheated oven for 45 minutes, or until top is slightly brown. Please try again. You are free to manage this via your browser setting at any time. 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. Cut into squares and serve drizzled with single cream. You'll also need another baking tray. -  Preheat the oven to 200°C, gas mark 6. The email addresses you've entered will not be stored and will only be used to send this email. Something went wrong. Bake for 30 minutes until golden. Read about our approach to external linking. Thank you for rating this recipe. Dough will be crumbly. Allow to cool completely in the tin. In a medium bowl, stir together 200g sugar, plain flour and baking powder. We use cookies to provide you with a better service on our websites. Delicious...will be gorgeous I think with custard.....If it lasts that long Chop into cubes and sprinkle over the base as above and, if you prefer, leave out the nuts. Add the sugar and ground almonds and blend until the mixture is crumbly. 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. 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. Gently mix in the blueberries. Make the day before and transport in its tin. Allow to cool completely in the tin. Looking forward to trying with different combinations of fruit. Blueberry and Raspberry Streusel Traybake. Oops! Tried some slightly warm with creme fraiche as supper desert, enjoyed by all. https://www.bbcgoodfood.com/recipes/raspberry-blueberry-lime-drizzle-cake To assemble the millefeuilles, pipe a little whipped cream onto a pastry rectangle, add a few blueberries and pipe over some raspberry coulis. This recipe was first published in July 2005. Dust with icing sugar and pipe on a strip of the pink icing. 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. Roll the pastry out thinly and cut 36 rectangles, each 10cm x 5cm/4in x 2in. If you'd like to comment further on this recipe you can do so in the Reserve 175g of this mixture and set aside for the streusel topping. Privacy policy, Made this from the left over blackberries from the garden. Crumble remaining dough over the berry layer. Line the base of the prepared tin with the dough, pressing it down with the back of a spoon. Line three baking trays with greaseproof paper. 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.