|Short crust pastry||1 (Using 3-4 Ounce Flour Etc.)|
|Fresh fruits||1 Cup (16 tbs) (E.G. Strawberries, Raspberries, Etc., Or Canned Fruit, E.G. Cherries, Peaches, Etc.)|
|Lemon juice||To Taste|
|Sweetened and flavored cream||4 Fluid Ounce, whipped (1 Gill)|
|Fruit syrup||1⁄4 Pint (If No Fruit Syrup)|
Roll pastry thinly, cut out with fluted cutter and line small tartlet tins.
Bake them “blind” in a fairly hot oven (425 0.4000 F., Gas 7—6) for 15 mm Remove weighted paper and return cases to oven for 2—3 mm or till dry.
When cool arrange fruit neatly in the cases.
Blend the arrowroot with a little syrup, boil remainder of syrup and pour on to blended mixture, stirring gently.
Return to pan and bring to boil again, stirring very gently, otherwise the mixture loses Its clear colour because of bubbles of air introduced in stirring or boillag syrup.
Pour the glaze gently over the fruit and allow to cool.
Pipe the cream neatly round the edge.