Tropical Fruit Gateau

Course : Cakes
Serves: 1
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1 Cup All-Purpose Flour
1 dash Salt
7 Tablespoons Butter -- cut into small pieces
3 Tablespoons Sugar
1/2 large Beaten Egg
3 Tablespoons Apricot Jam
1 medium Sponge Cake
4 Ounces Non-Dairy Whipped Topping
4 medium Pineapple Rings In Juice -- drained
2 medium Kiwi Fruit
1 medium Mango
5 medium Maraschino Cherries
3 Tablespoons Pineapple Juice
1/2 Cup Toasted Sliced Almonds

Preparation / Directions:

To make pastry: Sift flour and salt into medium bowl. Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar and egg to make a dough. Press a ball and wrap in foil or plastic wrap. Refrigerate 30 minutes. Preheat oven to 425 degrees. On a floured surface, roll out dough to fit inside bottom of an 8-inch flan tin with a removable bottom. Place dough in tin with stretching. Pierce dough all over with a fork. Bake 20-30 minutes or until golden. Cool completely in tin, then transfer to a serving dish. To assemble gateau: Warm jam and brush over prebaked pastry round. Place cooled cake on top of pastry base. Spread non-dairy whipped topping over top and sides of gateau. Cut pineapple rings into pieces. Peel and slices kiwi fruit and mango. Halve cherries. Arrange fruit over gateau that is pleasing to the eye. Sprinkle with pineapple juice. Press toasted sliced almonds onto sides of gateau.

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