PREP 10 Min
COOK 10 Min


For the pastry + filling:

  • 400g pastry cream
  • 2 sheets puff pastry, defrosted
  • 1 egg
  • 4 tbsp apricot jam


  • 4-5 strawberries, hulled and thinly sliced
  • 2 kiwi fruit, peeled and thinly sliced
  • 2 navel oranges
  • Raspberries
  • Blueberries

Step 1
Preheat oven to 180°c. Line baking tray with baking paper.

Step 2
Whisk the egg with 1 teaspoon of water to make an egg wash.

Step 3
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.

Step 4
Bake pastry for 20-25 minutes until golden brown, puffed and flaky.

Step 5
Allow to cool, then spread the pastry cream evenly within the shell.

Step 6
Decorate with the fruit in an attractive pattern and finish by carefully brushing the fruit with warmed apricot jam.

Step 7
Serve immediately with a nice cup of warming tea.

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