Jostaberry Pie Bars

20 mins + 60 mins baking Serves 24


3 Cups Plain Flour (320g)
1 ½ cups sugar (340g)
¼ tsp salt
1 ½ cups butter (250g), chilled and cubed
¼ cup desiccated coconut (15g)
½ cup Rocky Gardens Jostaberry Jam (200g)
450g combination of frozen jostaberrys, blackberrys and blueberrys

3 eggs
1 ½ cups sugar (340g)
200ml sour cream
2/3 cup plain flour (95g)
2/3 cup almond meal (95g)
Pinch salt
Zest of ½ a lemon

Preheat the oven to 180 degrees. Grease and line a 22x33cm baking tin. Combine the flour, sugar and salt in a food processor. Pulse a few times on high to mix. Add butter and process until evenly distributed, but the mixture is still crumbly. Separate ½ cup of the mixture into a small bowl and stir in coconut. Press the remaining mixture into the baking tin and bake for 12-15 mins. Cool for about 10 mins.

Spread Rocky Gardens Jostaberry Jam over the base and cover with frozen berries.

To prepare the filling, whisk the eggs in a large bowl, then gently fold in the sugar, sour cream, flour, almond meal, salt and lemon zest.

Spoon the mixture over the base and sprinkle with the remaining crumb misture. Bake for 45-55 mins