Ingredients:
Short crust pastry      100 g
Fruit juice             100 ml.
Cornflour               1 tsp



Filling:
Mixed fruit             1/2 tin



Method:
1. Prepare short crust pastry, rest for a while before rolling cut.
2. Roll out pastry to 3 mm thick, cut into rounds and place into patty tin. 
   Prick the bottom and bake blind in the oven at 200oC/400oF for 10-15 mins 
   until golden in color, remove and cool.
3. Blend Cornflour with fruit juice, bring to the boil, stirring until it thickens.
4. Fill pastry cases with mixed fruit. Pour glaze over fruit and allow to cool before 
   serving.