Filled with the right blend of jam, raisins and almonds, this polenta shortcake makes an undeniably mouth-watering treat.


  • 405g (1 1/4 cups) raspberry jam
  • 145g (3/4 cup) raisins, chopped
  • 65g (1/2 cup) toasted slivered almonds, chopped
  • 1 teaspoon finely grated orange rind
  • 300g (2 cups) self-raising flour
  • 140g (3/4 cup) instant polenta (cornmeal)
  • 100g (1/2 cup) caster sugar
  • 125g unsalted butter, at room temperature, chopped
  • 2 eggs
  • 1 teaspoon vanilla essence
  • Milk, to brush
  • Icing sugar, to dust
  • Whipped cream, to serve


  1. Preheat oven to 170°C. Combine the jam, raisin, almond and orange rind in a medium bowl.
  2. Combine the flour, polenta and caster sugar in a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.
  3. Whisk together the eggs and vanilla. Add to the flour mixture. Use a round-bladed knife in a cutting motion to mix until mixture starts to hold together. Knead gently until smooth and turn onto a lightly floured surface. Divide pastry in half.
  4. Use a lightly floured rolling pin to roll out 1 pastry half on a lightly floured surface until 5mm thick. Use the pastry to line the base and sides of a 22cm square (base measurement) fluted non-stick tart tin with removable base. Trim excess pastry.
  5. Pour the jam mixture evenly over the pastry. Roll out the remaining pastry and place over the filling. Press to seal and brush with milk. Bake for 30-35 minutes or until pastry is golden. Set aside in the tin for 10 minutes to cool before transferring to a wire rack to cool completely.