|Short crust pastry/12 ounce commercial short crust pastry||8 Ounce|
|Whipping cream||1 Cup (16 tbs)|
|Strawberries||6 Cup (96 tbs)|
|Red currant jelly||1⁄2 Cup (8 tbs)|
|Cold water||1 1⁄4 Tablespoon|
|Orange juice||1 Cup (16 tbs)|
To make flan case: Roll out pastry to a circle 1/8 inch thick and large enough to line a 12 inch flan ring standing on a baking tray or a 12 inch flan tin.
Lift pastry onto rolling pin and unroll into flat tin.
Trim as directed in Basic Fruit Flan.
Prick pastry base and place a large circle of greased greasproof paper into flan with greased side next to pastry.
Fill with a layer of haricot beans.
This is known as a "blind filling".
Bake 'blind' on the center shelf of a moderately hot oven for 30 minutes, remove blind filling and bake for a further 10 minutes in a slow oven.
Cool on a wire cooling tray a few minutes before removing carefully from flan tin.
Cool before filling.
To fill flan: Whip cream and spread evenly over base of flan.
Place hulled strawberries attractively on top.
Heat red currant jelly until melted and smooth.
Blend cornstarch with cold water to a smooth paste.
Stir into red currant jelly and bring to the boil, stirring continuously until smooth.
Stir in sufficient orange juice to give a thin coating consistency.
Glaze strawberries, using a brush, while the glaze is still warm.
Cool before serving.