Method :
1. Prepare the pastry case and bake blind.
2. Arrange slices of fruit in the case.
3. Make up the jelly.
4. When the jelly is almost set, spoon over the fruit
5. Leave to set.


Ingredients :  
shortcrust pastry500g
jelly crystals150g
water600ml
apples (eating)225g
oranges285g
pears (fresh)220g
banana300g
grapes (black)200g
Nutrients  
Energy153kcal
Fat6.7g
Saturated fatty acids2.4g
Carbohydrates22.5g
NME (non-milk extrinsic) sugars24.2g
Fibre/NSP (non-starch polysaccharides)1.2g
Protein2.2g
Iron1mg
Calcium38mg
Vitamin A (retinol equivalents)26µg
Folate8µg
Vitamin C8mg
Sodium100mg
Zinc0.2mg