ingredients
1/2 pound (pastry for 1-crust pie) shortcrust pastry
1/2 cup All purpose flour
1/4 tsp baking powder
3 tbsp butter or margarine
2 tbsp fresh white breadcrumbs
1/3 cup soft light brown sugar
1/4 tsp salt
4 tbsp flaked or chopped almonds
4 tbsp blackberry or bramble jelly
1 cup plus 2 tablespoons blueberries, fresh or frozen
method
1. Preheat the oven to 180°C/350°F. Roll out the pastry on a lightly floured surface to line an 7 x 11 inch jelly roll pan. Prick the base with a fork evenly.
2. Rub together the flour, baking powder, butter or margarine, breadcrumbs, sugar and salt until really crumbly, then mix in the almonds.
3. Spread the pastry with the jelly, sprinkle with the blueberries, then cover evenly with the streusel topping, pressing down lightly. Bake for 30 - 40 minutes, reducing the temperature after 20 minutes to 170°C/325°F.
4. Remove from the oven when golden on the top and the pastry is cooked through. Cut into slices while still hot, then allow to cool.
