Ingredients:
- 1 crème patisserie
- 250g strawberries halved
- 125g kiwi sliced
- 125g peach sliced
- 2 tbsp raspberry jam
Method:
- Preheat the oven to 180degreeC.
- Lightly grease a round 8 inch loose based, fluted flan (tart) tin
- Roll out the pastry between two sheets of baking paper to fit the base and side of the tin.
- Line the tin with the pastry and trim away any excess.
- Refrigerate for 20 minutes.
- Line the pastry-lined tin with baking paper and spread a layer of baking beads or uncooked rice evenly over the paper.
- Bake for 15minutes, remove the paper and beads and bake for a further 15 minutes or until golden.
- Spread the pastry cream in the pastry shell and top with the strawberries, kiwi and peach.
- Heat the jam in a heatproof bowl over a saucepan of simmering water, or in the microwave, until it liquefies.
- Strain and then brush over the fruit with a pastry brush.
