This dessert bursts with fresh berries and couldn’t be easier thanks to the puff pastry (pâte feuilletée)
350g pre-rolled puff pastry
125g redcurrant or pomegranate jelly 90ml squeezed lime juice 200g each of redcurrants, de-stemmed; raspberries; strawberries, hulled and halved lengthways; blackberries, hulled; and blueberries 1⁄2 tsp ground cinnamon
Step 1) Pre-heat the oven to 220°C, Gas Mark 7. Roll out the pastry and trim to 32x18cm. Using
a pizza cutter or very sharp knife, mark a frame 2cm in from the edges, cutting part-way through the pastry. Prick the inner rectangle all over. Bake for 20-25 minutes towards the centre of the oven until the edges are deep gold, raised and puffed, and the centre is pale and slightly risen. Leave to cool, pressing the centre to flatten it.
Step 2) Melt the jelly with the lime juice in a small pan over a high heat, crushing and stirring to a thin syrupy glaze. Brush a little over the pastry case base to seal it. Arrange the fruit in rows, then sprinkle with cinnamon through a sieve. Using a soft pastry brush, paint some of the cooled syrupy glaze all over, then bake for 5 minutes only. Remove from the oven and brush on more glaze. Serve while still warm, or when cool.