8 oz flour
4 oz margarine
1/2 tsp salt
cold water to bind
fresh or tinned fruit suitably prepared
1/4 pt water or fruit juice
1 oz sugar, if water is used
juice of 1/2 lime or lemon
2 tsp arrowroot or cornflour, blended with a little water
1 Make pastry and line greased flan ring.
2 Place a circle of greaseproof paper in the flan and fill with rice.
3 Place in a moderately hot oven, 375 degrees. When pastry is set remove the
rice and place the flan back in the oven to finish cooking-20-30 minutes
4 Place flan on dish and arrange fruit in it.
5 Dissolve the sugar slowly in the water in a small saucepan or heat the
fruit juice. Boil for 10 minutes with the lemon juice.
6 Add blended arrowroot or cornflour and cook until clear.
7 Color according to fruit used and coat the fruit when the syrup is cool
and just beginning to thicken.