This quantity, 4 oz rich short crust pastry, refers to the measurement of flour in the recipe, so it actually weighs 6-7 oz when made.
Roll out pastry on a lightly floured surface to a round, 1/8 inch thick, large enough to line the bottom and sides of an 8 inch pie plate or flan ring.
Lift pastry up with rolling pin and unroll over plate, or ring, standing on a baking tray.
Press pastry quickly into shape, from the centre to the edge, with the back of a cold hand.
Roll pin lightly over edge to trim off excess pastry.
To bake 'blind': Place a circle of greased, greasproof paper into pastry flan (greased side next to pastry) and cover base with dried beans or peas.
Bake pastry in upper third of a moderately hot oven (375-400°F) for 15 minutes, or until pastry is set.
Remove 'baking beans' and greaseproof paper and continue baking for a further 10-15 minutes, or until pastry is cooked and golden.
Remove flan ring and slide flan onto a wire cooling tray.
If baking in a pie plate, remove from plate after a few minutes and cool on a wire cooling tray.
To finish flan: Drain fruit and reserve 2/3 cup juice.
Arrange fruit attractively in the pastry.
Blend arrowroot or cornstarch with reserved juice in a small saucepan.
Bring to the boil, stirring continuously with a wooden spoon until the mixture thickens and becomes clear.
Pour slowly or brush carefully over all the fruit in the flan and let set.
Decorate with rosettes of whipped cream if desired.