Berry heart pie
- 20g butter
- 500g Frozen for Freshness Summer Fruits
- 100g caster sugar
- 1 vanilla pod, halved, seeds removed but not discarded
- 1tbsp cornflour
- 375g ready rolled shortcrust pastry
- 1 egg, beaten
- 100ml double cream (optional)
- 1tbsp icing sugar
Preheat the oven to 190C/170C Fan/Gas 5. Melt the butter over a medium heat. Add the berries, caster sugar, vanilla pod and seeds, cornflour and 2tbsp water. Cover, bring to the boil and simmer for 5 mins, stirring occasionally. Pour into an ovenproof dish.
Roll out the pastry. Using a heart-shaped cutter, cut out 10 large hearts and 10 small ones. Brush them all with the egg wash, place the small hearts on top of the large hearts, then arrange on top of the mixed berries.
Bake in the oven for 20 mins until the pastry is golden and the berry middle is bubbling. Serve with a drizzle of double cream (if using) and dust with icing sugar.