2/3 cup (100 g) 4 oz plain wholemeal flour
3/4 cup (100 g) 4 oz plain flour (All purpose)
4 oz (100 g) polyunsaturated margarine
8 oz (225 g) strawberries, hulled
2 peaches, halved, stoned (seeded) and sliced
2 kiwi fruit, peeled and sliced
2 tbsp (30 ml) clear honey
7 fl oz (200 ml) fresh orange juice
scant 1/2 (us) cup (100 ml) powdered gelatine
3/4 cup (100 g) 4 oz plain flour (All purpose)
4 oz (100 g) polyunsaturated margarine
8 oz (225 g) strawberries, hulled
2 peaches, halved, stoned (seeded) and sliced
2 kiwi fruit, peeled and sliced
2 tbsp (30 ml) clear honey
7 fl oz (200 ml) fresh orange juice
scant 1/2 (us) cup (100 ml) powdered gelatine
method
1. Mix the flours together and rub in the margarine until the mixture resembles fine breadcrumbs.
2. Add 15 - 30 ml (1 - 2 tbsp) chilled water and mix to a soft dough. Cover and chill for at least 30 minutes.
3. Roll out the pastry and use to line a 10 x 30 cm (4 x 12 inch) rectangular loose-bottomed tin.
4. Line with greaseproof paper and baking beans and bake blind at 190°C (375f) mark 5 for 15 minutes.
5. Remove the paper and beans and bake for a further 5 minutes, then set aside to cool.
6. Arrange the fruit in an attractive pattern, in alternating bands of colour in the pastry case.
7. Mix together the honey and orange juice in a small pan over low heat.
8. Place 30 ml (2 tbsp) hot water in a bowl and sprinkle over the gelatine.
9. Stir until dissolved. Add to the orange juice mixture and cool until syrupy.
10. Spoon the glaze evenly over the fruits and leave until set.
11. Serve sliced.
2. Add 15 - 30 ml (1 - 2 tbsp) chilled water and mix to a soft dough. Cover and chill for at least 30 minutes.
3. Roll out the pastry and use to line a 10 x 30 cm (4 x 12 inch) rectangular loose-bottomed tin.
4. Line with greaseproof paper and baking beans and bake blind at 190°C (375f) mark 5 for 15 minutes.
5. Remove the paper and beans and bake for a further 5 minutes, then set aside to cool.
6. Arrange the fruit in an attractive pattern, in alternating bands of colour in the pastry case.
7. Mix together the honey and orange juice in a small pan over low heat.
8. Place 30 ml (2 tbsp) hot water in a bowl and sprinkle over the gelatine.
9. Stir until dissolved. Add to the orange juice mixture and cool until syrupy.
10. Spoon the glaze evenly over the fruits and leave until set.
11. Serve sliced.
serving amount
makes 6 slices
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