I combined several different recipes from my favourite bakery and cookery books to make this gorgeous fruit pie.
You can prepare the pastry and the shapes the day before, cover and leave them in the fridge or freezer until you are ready to make the pie and bake it. If you don't have time to make the syrup, take 1 tablespoon of wine, mix 2 tablespoons of cornflour with the sugar and mix it all with the fruit.
The ratio of fat to flour for short crust pastry is off - as written it is Puff Pastry. I used a shallow tart pan as the amount of fruit is not enough to fill a deeper pie pan. With modifications stated this is a nice dessert. - 17 Sep 2012