Dessert
lemon curd & fruit puff recipe.
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.
375g pack of Puff Pastry – ready-made - you only need 1/2 the pack
4 tablespoons Tiptree Lemon Curd
250g Fresh Raspberries
125g Fresh Blueberries
300ml Fresh Double Cream
3 tablespoons Crème Fraiche
½ Lemon
1 dessertspoon Icing Sugar
Set oven at 220C, 200C fan or 425F or according to manufacturer’s guidance
Lightly grease baking sheet
Unroll ½ the pastry and cut to size, bake for 10-12 min – or according to instructions
Cool on wire rack, then carefully split in half and put one piece cut side up on dish
Spread with Lemon Curd
Whip cream until stiff and fold in Crème Fraiche and spread on top of Lemon Curd
Cover with fresh raspberries and blueberries
Place pastry lid on the fruit, dust with icing sugar and a few strands of fresh lemon zest
