• 400g Co-op plain flour, plus extra for dusting
  • 50g Fairtrade icing sugar
  • 200g Co-op unsalted butter, diced
  • 2 tbsp chopped basil leaves, plus a few leaves to garnish
  • 200g pack Co-op British strawberries, cut into quarters
  • 150g pack Co-op British raspberries
  • 200g Co-op British cherries, pitted and halved
  • 50g Fairtrade caster sugar, plus 1 tbsp
  • Juice of ½ lemon
  • 1 tbsp cornflour
  • 1 Co-op British free range egg
  • 8 tbsp Co-op reduced fat crème fraîche, to serve


  1. Sift the flour into a large bowl with the icing sugar
  2. Rub in the butter with your fingertips until it resembles breadcrumbs
  3. Add half the basil, along with 2-3 tbsp ice-cold water, then bring together with your hands
  4. Knead lightly until you have a pliable dough, then wrap in cling film and chill in the fridge for 30 mins
  5. Put all the fruit into a saucepan and add the 50g caster sugar, the lemon juice and cornflour
  6. Bubble gently over a medium heat for 4-5 mins until the sugar has dissolved and the fruit has broken down a bit
  7. Allow to cool slightly, then stir in the remaining basil
  8. Preheat the oven to 200°C/fan 180°C/Gas 6
  9. Roll the pastry out on a lightly floured surface and divide into 8 discs, roughly 12cm in diameter
  10. Spoon the fruit into the middle of each disc and spread out, leaving a 3cm border
  11. Roughly fold the border over the filling, then carefully place onto lined baking tray
  12. Lightly beat the egg, then use to brush the pastry. Sprinkle over the remaining sugar
  13. Bake in the oven for 25-30 mins, until the pastry is golden and the fruit bubbling
  14. Cool slightly, then serve with a dollop of crème fraîche and garnish with the remaining basil