Fruit Squares

• unsalted butter↗125g 125 g

  plus extra for the pan

• wheat flour↗250g 250 g
• powdered sugar2 tbsp 2 tbsp
• raspberries↗175g 175 g
• fine sugar70g 70 g

  plus 1 tbsp

• apple↗1

  peeled, cored and sliced (optional)

• milk↗

  for greasing

Step-by-step instructions

1. 1

   Grease a 20 cm square baking tin and line it with parchment, leaving a lip. Rub the butter into the flour with your fingertips. Add a pinch of salt and the powdered sugar, then combine everything by hand, adding 2‑3 tbsp cold water. Cover and chill for 30 minutes.

2. 2

   Mix the raspberries with 70 g fine sugar and 1 tsp water. Add the apple if using. Preheat the oven to 180 °C/160 °C with convection/gas 4. Cut the chilled dough in half and roll out one half until it is large enough to line the bottom of the tin. Spread the fruit mixture on the dough, leaving a border around the edges. Brush the exposed border with a little milk. Roll out the second piece of dough until it is slightly larger than the base, then place it on top and press the edges to seal. Trim the excess. Brush with milk again, then sprinkle 1 tbsp fine sugar. Bake for 35‑40 minutes. Let cool in the tin, then cut into 16 squares. Store in an airtight container for up to three days.