Lemon Curd & Fruit Puff

Lemon Curd & Fruit Puff

Tiptree Recipes
Tiptree Recipes

Notes: be careful not to remove pastry from the refrigerator too soon before putting in the oven, as we found if it gets too soft the edges are not as defined making less likely to rise or rise erratically.  For a more substantial dessert bake all the pastry on two trays and create extra layers with delicious fillings.

Recipe by Sally Carpenter for Wilkin & Sons Ltd.


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Ingredients and Method


  • 375g Puff Pastry Pack
  • 4 tbsp Tiptree Lemon Curd
  • 250g Fresh raspberries
  • 125g Fresh Blueberries
  • 300ml Fresh Double Cream
  • 3 tbsp Crème Fraiche
  • 1/2 Lemon
  • 1 dstspn Icing Sugar


  1. Set oven at 220C, 200C fan or 425F or according to manufacturer’s guidance.
  2. Lightly grease baking sheet.
  3. Unroll ½ the pastry and cut to size, bake for 10-12 min – or according to instructions.
  4. Cool on wire rack, then carefully split in half and put one piece cut side up on dish.
  5. Spread with Lemon Curd.
  6. Whip cream until stiff and fold in Crème Fraiche and spread on top of Lemon Curd.
  7. Cover with fresh raspberries and blueberries.
  8. Place pastry lid on the fruit, dust with icing sugar and a few strands of fresh lemon zest.
Products you will need
  1. Lemon Curd 312g
    Lemon Curd 312g
    Out of stock
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