Serves 4 – 6

What you need:
Shortcrust Pastry
175g / 6 oz plain and wholemeal mixed flour
80g / 3 oz polyunsaturated margarine, at room temperature
Cold water

Filling
675g / 11/2 lb prepared fruit (rhubarb, gooseberries, raspberries)
50g / 2 oz caster sugar

Glaze
1 small egg white
1 tablespoon sugar

What you do:
Make up the pastry by sieving the flour into a large mixing bowl, then rubbing the fats into it lightly. When the mixture reaches the crumb stage, sprinkle in enough cold water to bring it together to a smooth dough that leaves the bowl clean. Give it a little light knead to bring it fully together, then place the pastry in a polythene bag in the fridge for 30 minutes. Pre-heat the oven to 200°C/400°F/ Gas Mark 6. Roll the pastry out on a flat surface to a round of approximately 12 inches, as you roll, give it quarter-turns so that it ends up as round as you can make it. Now carefully roll the pastry round the rolling pin and transfer it to the centre of the lightly greased baking sheet. Pile the prepared fruit in the centre of the pastry, sprinkling it with sugar as you go. Then turn in the edges of the pastry: if any breaks, patch it back on again – it’s meant to be rough and ragged! Brush the surface with egg white and sprinkle sugar over pastry. Bake in oven for 35 minutes or until the crust is golden brown. Serve with a little Greek yogurt or light cream.

Happy Heart Eat Out 2005