Pear and raspberry slice

350 g (12 oz) rich flan or shortbread pastry
4 pears, peeled, cored and sliced
225 g (8 oz) raspberries
30 ml (2 tbsp) sugar
2.5 ml (½ tsp) cinnamon
125 g (4 oz) unsalted butter, chopped
175 g (6 oz) plain flour
60 ml (4 tbsp) soft brown sugar
60 ml (4 tbsp) sesame seeds

1. Roll out pastry on a lightly floured surface and line swiss roll tin or other rectangular tin. Even top edges of the pastry and prick base.
2. In a saucepan, mix the pears, raspberries, sugar and cinnamon with 1 tbsp/15 ml water. Cook for 5 minutes, or until fruit is soft but still hold its shape. Cool the fruit and set aside.
3. Using a slotted spoon, put mixture on top of pastry base.
4. In a bowl, rub together butter and flour until mixture resembles fine breadcrumbs. Add brown sugar and sesame seeds. Sprinkle over fruit.
5. Bake:
   Fan Oven: 170ºC 30-40 minutes
   Conventional Oven: preheated 190ºC 30-40 minutes
   Top Oven: preheated 180ºC 30-40 minutes
   Gas Oven: preheated Mark 5 30-40 minutes
6. Serve hot or cold.