Melba Shortcake Recipe

I found this recipe in a great recipe book Fill the Tins, by Sophie Gray.  As a busy mum I adjusted it and used brought pastry which allowed me to make a delicious dessert with out much effort.


2 sheets of sweet short pastry (defrosted)
1/2 cup raspberry jam
1 can of peaches
sugar for sprinkling

Preheat the oven to 180 C and grease a quiche pan
Line the pan with pastry to cover the base and go up the sides
Spread the jam over the pastry
Then decorate with the peaches
Cut the remaining pastry into strips
Lay across the top of the shortcake in a criss cross pattern
Trim the edges and sprinkle with sugar
Bake for 25 minutes until golden

2 thoughts on “Melba Shortcake Recipe

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