|Plain flour||6 Ounce (175 Grams)|
|Butter||3 Ounce (85 Grams)|
|Caster sugar||1 Ounce (25 Grams)|
|Egg yolk||1 Large|
|Water||1⁄2 Cup (8 tbs)|
|Fresh fruit||8 Ounce (Or Canned Cherries, Strawberries, Raspberries, Kiwi, Mandarin Oranges Etc)|
|Red currant jelly||4 Tablespoon|
|Fruit juice||1 Tablespoon|
|Double cream||5 Fluid Ounce (150 Milliliter)|
Sift together the flour and the salt.
Rub in the butter until the mixture resembles fine breadcrumbs.
Add the sugar and bind everything with the water and egg yolk to form a soft dough.
Turn onto a floured surface and knead gently.
Use the pastry to line 12 boat tins, 4x2 inches, lightly greased.
Prick the sides and bases and bake blind for 10 minutes.
Allow to cool completely and then remove from the tins.
Arrange the fruit attractively in the cases then melt the jelly with the fruit juice over a low heat and brush over the fruit to set.
Leave until the glace has cooled and then spoon the cream into a piping back fitted with a small nozzle and decorate over the fruit.