• 6 oz (175 g) fleur pastry
• ¾ lb (345 g) fresh fruit of choice or 1 jar tinned or bottled fruit
• ½ pint (300 ml) fruit juice or water
• Juice of ½ lemon
• ½ oz (14 g) caster sugar
• ½ oz (14 g) arrowroot

Method:

1. Roll out the pastry and line an 8" (20 cm) flan ring or dish  with it. Prick the bottom of the case with a fork. Cover the base with a circle of greased paper and put bread crusts or hard beans on the paper.
2. Bake in a pre-heated oven at Gas Mark 6 (400°F/200°C) for about 20 minutes. Remove from the flan dish or ring, discard the paper and beans 5 minutes before the flan case has finished cooking.
3. Drain the fruit if using tinned or bottled.
4. Take ½ pint (300 ml) of fruit juice or water and put it in a pan with the lemon juice and sugar. Bring to the boil.
5. Pour over the arrowroot, mixed to a smooth paste with a little cold fruit juice or water.
6. Return to the pan, bring to the boil and cook for 2 - 3 minutes until the sauce clears. Colour if liked.
7. Set aside to cool.
8. Arrange the fruit in the flan case, and pour over the cold, but not set, arrowroot sauce.
9. Leave to set.

Serves 4. Nice if decorated with glace fruit or nuts and whipped cream!