Pear and blueberry shortcake

To make the shortcake, place the flour, baking powder, cornflour, salt and ½ cup of the sugar in a food processor. Pulse briefly to combine. Add the butter and keep pulsing until it resembles coarse breadcrumbs. Transfer to a bowl and add the beaten egg and one tablespoon of the milk. Mix with a butter knife and then with your hands until it forms a stiff dough. Add in the remaining milk if it seems too dry and knead briefly to bring it together. Halve the dough and pat each into a rectangle. Wrap in cling film or baking paper and rest in the fridge for 30 minutes.

Mix all the filling ingredients together, tossing to ensure the fruit is coated in flour, sugar and vanilla. Set aside.

Preheat oven to 180ºC and place a tray in to heat. Grease and line a 20cm square tin, leaving plenty of baking paper overhanging.

To assemble the shortcake, dust one pastry half with flour and roll out to fit the base of the tin exactly. Transfer to the tin and press in firmly. Spoon over the filling and spread evenly. Roll the second piece of pastry out to fit as a lid and place it over the fruit, pressing down lightly. Brush with milk and sprinkle over extra sugar.

Place on the preheated tray and cook for 25-35 minutes or until the top is a biscuit brown colour.

Leave to cool completely in the tin. Use the paper overhang to remove and cut into squares.