Pear shortcake

Instructions

1 Preheat the oven to 160ºC/fan 140°C/gas 3. Line a 16x28cm baking tin with baking paper.

2 Combine the flour, polenta, sugar and lemon zest in a large bowl. Rub in the spread with your fingertips until the mixture resembles breadcrumbs. Add the egg and 2 tablespoons water and mix.

3 Spoon half the mixture into the prepared tin and press down. Top with the pears, reserving a handful, and press down. Repeat with the remaining mixture and pears, then scatter over the flaked almonds.

4 Bake for 45 min or until golden and firm to the touch. Cool in the tin, then cut into 24 pieces.