Pear square

Grate the rind from the lemon first and reserve for the topping.

Ingredients

25 g	Butter, chopped
4 medium	Pears, peeled, quartered and thinly sliced (Main)
2 Tbsp	Caster sugar
1 Tbsp	Cornflour
1	Lemon, juiced
125 g	Sweet short pastry

Crumble topping

¾ cup	Plain flour
100 g	Cold butter, chopped
¼ cup	Caster sugar
2 Tbsp	Water
½ cup	Rolled oats
1 serving	Lemon rind, reserved from juiced lemon, finely grated

Directions

1. Melt the butter in a saucepan over medium heat. Add the pears and caster sugar. Stir then cook gently until the pears are soft.
2. Make a paste with the cornflour and lemon juice and stir in. Simmer until thickened. Cool.
3. Preheat the oven to 180°C. Line a 30cm x 20cm slice pan with baking paper.
4. Roll out the pastry to fit the pan. Press into the pan and refrigerate until required.
5. Prepare the topping by combining the flour and butter and sugar in a food processor until the mixture resembles breadcrumbs. Add enough water to form a crumbly dough. Add the rolled oats and lemon rind.
6. Spread the pear mixture evenly over the pastry base. Sprinkle with the topping. Bake for about 45 minutes, until the pastry is cooked and top is golden.
7. Cut into squares to serve. Serve warm with yoghurt or ice cream.

See more of Jan's fruity bakes:

• Persimmon and date cake
• Delicious orange cake