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Italian Shortcrust pastry - 1 (see the post " Pasta Frolla")
Pastry cream - 1 recipe ( see the post " Crema Pasticciera")
Strega or other liqueur - 1-2 tbsp (optional)
Fruit - 1 large can (sliced)
Dessert dates - 450 gms  (stoned)
Pineapple - 1 slice
Glace cherries - 12
Arrowroot powder - 1 tbsp
Fruit juice - 160 ml


  • Preheat oven to 375 F. 
  • Rather thinly roll out pastry and line a 12" diameter flan ring. prick lightly  and cover with grease proof paper weighted with baking beans. Bake in centre of oven for about 20 minutes, removing paper and beans after 10 minutes.
  • Leave to cool. Then spread evenly with cold pastry cream flavoured with liqueur; arrange fruit decoratively.
  • Blend arrowroot with a third of fruit juice; bring remaining juice to boil, stir in blended arrowroot, bring back to boil stirring continuously.
  • Cool slightly and spoon over fruit.

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