Ingredients
- 400g Co-op plain flour, plus extra for dusting
- 50g Fairtrade icing sugar
- 200g Co-op unsalted butter, diced
- 2 tbsp chopped basil leaves, plus a few leaves to garnish
- 200g pack Co-op British strawberries, cut into quarters
- 150g pack Co-op British raspberries
- 200g Co-op British cherries, pitted and halved
- 50g Fairtrade caster sugar, plus 1 tbsp
- Juice of ½ lemon
- 1 tbsp cornflour
- 1 Co-op British free range egg
- 8 tbsp Co-op reduced fat crème fraîche, to serve
Method
- Sift the flour into a large bowl with the icing sugar
- Rub in the butter with your fingertips until it resembles breadcrumbs
- Add half the basil, along with 2-3 tbsp ice-cold water, then bring together with your hands
- Knead lightly until you have a pliable dough, then wrap in cling film and chill in the fridge for 30 mins
- Put all the fruit into a saucepan and add the 50g caster sugar, the lemon juice and cornflour
- Bubble gently over a medium heat for 4-5 mins until the sugar has dissolved and the fruit has broken down a bit
- Allow to cool slightly, then stir in the remaining basil
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Roll the pastry out on a lightly floured surface and divide into 8 discs, roughly 12cm in diameter
- Spoon the fruit into the middle of each disc and spread out, leaving a 3cm border
- Roughly fold the border over the filling, then carefully place onto lined baking tray
- Lightly beat the egg, then use to brush the pastry. Sprinkle over the remaining sugar
- Bake in the oven for 25-30 mins, until the pastry is golden and the fruit bubbling
- Cool slightly, then serve with a dollop of crème fraîche and garnish with the remaining basil