Directions

1. Set oven according to instructions on puff pastry packet and cook one sheet of pastry which may need trimming depending on size of your baking tray.

2. Once pastry has risen and set (8-10 minutes) remove from oven and carefully split through the pastry, lifting the top to another baking sheet. Return both parts to oven to finish cooking (2-3 minutes). Remove and allow to cool before placing the bottom part of pastry on a serving plate.

3. Spread the jar of Raspberry Seedless all around the bottom part of the pastry, ensuring to reach each corner.

4. Whip 300ml double cream until firm then stir in 2 or 3 tablespoons Crème Fraiche.  Spread over the jam.

5. Top with half the blueberries and some raspberries.

   

6. Place the top of the pastry onto dessert.

7. Whip remaining cream lightly, spread half the cream on the pastry then add the edible logo or fruit to decorate. Finish by piping cream rosettes.