Traditional Scottish Tayside Berry Galette

Prepare a shortcrust pastry dough and roll into a large, rustic circle.

Mix fresh Tayside berries (raspberries, blueberries, or strawberries) with a little sugar and cornflour.

Place the berry mixture in the centre of the pastry, leaving a wide border.

Fold the edges of the pastry inwards over the fruit to create a rustic crust.

Brush the edges with beaten egg and sprinkle with demerara sugar.

Bake at 200°C for 25-30 minutes until the pastry is golden and the berries are bubbling.

Serve warm with a dollop of Scottish cream.