INGREDIENTS
For the pastry + filling:
400g pastry cream
2 sheets puff pastry, defrosted
1 egg
4 tablespoons apricot jam
Fruit:
4-5 strawberries, hulled and thinly sliced
2 kiwi fruit, peeled and thinly sliced
2 navel oranges
Raspberries
Blueberries
METHOD
Preheat oven to 180°c. Line baking tray with baking paper.
Whisk the egg with 1 teaspoon of water to make an egg wash.
Unfold puff pastry into one large rectangle, remove any paper and lightly brush the egg wash over one half of the pastry, making a square. Fold the plain puff pastry over the egg wash pastry to make a double layer. Using a pastry knife, score around the edge of the dough leaving a 1.5cm border. Do not cut right through the pastry.
Bake pastry for 20-25 minutes until golden brown, puffed and flaky.
Allow to cool, then spread the pastry cream evenly within the shell.
Decorate with the fruit in an attractive pattern and finish by carefully brushing the fruit with warmed apricot jam.
Serve immediately with a nice cup of warming tea.
