PEAR AND APRICOT SHORTCAKE
INGREDIENTS (MAKES 1)
1 pear, cut into six wedges
2 Borg's sweet shortcrust pastry sheets
1 tbs apricot jam
1 tbs castor sugar
1 tbs almond meal
1 egg, whisked
Preheat oven to 180 degrees.
With one pastry sheet on a lined baking tray smear the jam along the middle, leaving a centimeter at each end for crimping.
Mix the castor sugar and almond meal together and sprinkle over the top of the jam.
Evenly place the pear wedges on top, brush the ends of the pastry with egg wash and lay the pastry sheet on top. Press the pastry down and cut the ends off leaving about a centimeter again at each end. Crimp the pastry ends with a fork and brush with more egg wash.
Sprinkle the top of the pastry with some sugar and put in the oven for 20 minutes.