• 6 oz (175 g) short crust pastry
• 1 lb (450 g) fresh fruit
• ¼ pint water
• 2 - 3 oz (55 - 80 g) caster sugar
• ¼ pint fruit juice
• ½ teaspoon arrowroot
• Lemon Juice

Method:

1. Roll out the pastry to a circle slightly larger than the plate or tin used.
2. Line the greased plate with the pastry and trim the edges. Use the trimmings for decoration of the edge.
3. Prick the pastry with a fork and line with a circle of greased paper and put bread crusts or hard beans on the paper.
4. Bake in a pre-heated oven at Gas Mark 6 (400°F/200°C) for about 30 minutes, removing the paper and beans 10 minutes before cooking has finished.
5. Leave to cool.
6. Stew the fruit slowly with a syrup made with the water and sugar.
7. Drain the fruit well and when cold arrange in the pastry.
8. Put ¼ pint (150 ml) of fruit juice and squeeze of lemon juice into a pan and bring to the boil. Pour it over the arrowroot mixed to a thin paste with water. Return to the pan and cook until the mixture thickens and clears.
9. When cold but not set, pour over the fruit and leave to set.

Another one great with whipped cream!