Tutti frutti tart
- 200g plain flour
- 100g Flora Original
- 3tbsp seedless raspberry jam
- Fresh fruit of your choice, such as blackberries, raspberries, sliced bananas and kiwis
- Juice from 213g can Chosen by you Peach Slices in Fruit Juice (save the fruit to eat another time!)
- 2 level tsp arrowroot
Preheat the oven to 200C/180C Fan/Gas 6. Sift the flour into a large bowl and add the Flora. Use a dinner knife to cut the Flora into pieces no larger than a pea, then rub them into the flour using your fingertips until the mixture resembles breadcrumbs.
Add 2-3tbsp water and mix with the dinner knife to form a firm dough. When it starts to form clumps, gather it together with your hand.
Roll the pastry out on a lightly floured surface and use to line a 20cm shallow, square cake tin. Prick the base with a fork and put in the fridge to chill for 30 mins.
Line the inside of the flan case with foil and weigh it down with baking beans or dry rice. Bake for 10 mins, then remove the foil and beans or rice and return to the oven for 7-8 mins until the base is cooked. Allow to cool slightly.
Melt the raspberry jam in a small pan, then brush over the inside of the pastry case. Leave for 5 mins to set.
Arrange the fruit in the flan case.
Measure 150ml juice reserved from the canned fruit, adding a little water if necessary to make the right amount. Put the arrowroot in a small saucepan and mix with a little of the juice until smooth. Add the rest of the juice and then heat. Bring to the boil, stirring until the mixture thickens and turns clear. Brush the glaze over the fruit. Chill for 30 mins before serving straight away.