CAKE IN THE HOUSE FOREST FRUITS TRAYBAKE TART

Soft summer berries and sweet pastry with a crunch are a delicious duo. Turn tart into pudding, by serving it warm with cream Makes 12 squares

125g Doves Farm Organic White Spelt Flour 50g icing sugar 75g cold butter, plus extra to grease 1 egg

for the topping

125g caster sugar 3 eggs 75g Doves Farm Organic Self Raising White Flour 1 eating apple 150g raspberries 150g blackberries 150g blueberries 1 tbsp icing sugar

1 Grease a 20x25cm tray with butter. Put the spelt flour and 50g icing sugar into a bowl, and stir to combine. Add the butter and work into the flour with a fork until it resembles breadcrumbs. Add the egg and stir to make a slightly sticky ball of dough. You could alternatively make the pastry in a food processor. Cover and chill for 30 mins.

2 Dust the work surface and rolling pin with some flour. Put the dough in the middle, dust it with flour and roll into a rectangle 5cm longer and wider than your tin.

3 Gently lift the pastry into the prepared dish (if it breaks as you lift it, just press the pieces together in the dish). Using a fork, prick all over the surface of the pastry.

4 Preheat oven to 180C/Fan 160C/Gas 4. Put the caster sugar and eggs into a mixing bowl and beat until light and fluffy. Stir in self-raising flour, then spread the mixture over the pastry base.

5 Peel, core and grate the apple, and scatter over the base, followed by the berries. Bake for 50–55 mins until the pastry is golden and the topping cooked through.

6 Before serving, dust with icing sugar and cut into 12 squares. Recipe taken from dovesfarm.co.uk. Cake in the House is supported by