Ingredients
Flour for dusting
250g puff pastry
Knob of butter
200g raspberries
Squeeze of lime juice
1 tsp caster sugar
750g small ripe strawberries
300g double cream
Icing sugar, for dusting

Method
Heat the oven to 200˚C/400˚F/gas mark 6. Dust a work surface with flour. Roll out the pastry to fit a liberally buttered baking sheet approximately 25 x 30cm. Prick the pastry all over with a fork. Bake for 15 minutes until the surface is brown and semi-risen. Use an egg slice to flip the pastry. Press down to flatten and return to the oven for a further 5 minutes, until flaky and golden. Slip onto a cake-rack to cool. Warm the raspberries in the oven for a couple of minutes then press through a sieve with a generous squeeze of lime juice and the caster sugar. Scrape underneath so nothing is wasted. Rinse then hull the strawberries. Lightly whisk the cream and spread thickly over the pastry, right up to the edges. Cover with strawberries, dribble with raspberry purée and dust with icing sugar.

From Dinner In A Dash by Lindsey Bareham Published by Quadrille

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