Persimmon, raspberry and ginger slice

1.Pre-heat oven to 180°C. Grease a 23cm x 33cm slice tray then line with baking paper.

2.Place the berries, jam and lemon juice in a small saucepan and heat gently. When the berries are completely soft and the jam liquid, stir in the arrowroot and heat gently until the mixture begins to thicken. Remove from the heat.

3.In a processor, add the flour, ginger, sugar, butter and lemon zest. Pulse to combine. Add the eggs and pulse to form crumbs.

4.Pour ¾ of the mixture into the prepared tin and press in firmly. Roll over the mixture with a can from your pantry to compress it evenly. Spread the berry mixture evenly over the base, scatter on the persimmons then sprinkle on the remaining quarter of the dough. Bake for 25–30 minutes, until golden. Cool in the tin, then gently lift out and slice.