Fruit Flan

A shortbread biscuit base filled with a light custard and topped with an abundant mixture of seasonal fruit.

An easier option:

PASTRY:

1/2 c. butter
1/2 c. sugar
1 egg
2 c. flour
1 1/2 tsp. baking
Pinch of salt

FILLING:

1 packet blackberry gelatin
1 lg. can fruit (of your choice)
2/3 c. cream

1. Cream together butter and sugar. Add egg and beat well. Sift flour, baking powder and salt and add to mixture. (Pastry should be dry.) Roll out and line a 10" square tin and bake in a 350 degree oven until a pale golden color. Remove from tin and cool.

2. Make gelatin by heating the syrup from the drained fruit and make up to 2 cups with boiling water. Add gelatin and stir until dissolved. Cool.

3. When gelatin begins to thicken, add fruit and pour into baked and cooled pastry shell.

4. When ready to serve, whip cream and spread over the top of the flan. Serves 6 to 8.