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Serves 6
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To serve:
- Preheat the oven to 200°C/180 ̊C fan/gas mark 6. Line a baking tray with non-stick parchment paper.
- Unroll the puff pastry and use a knife to lightly score a border 1⁄2cm from the edge all the way around, being careful not to cut all the way through. Use a fork to pierce the pastry all over inside the border.
- Transfer the pastry to the prepared tray. Brush with beaten egg and lightly sprinkle with the caster sugar.
- Bake for 15-20 minutes or until the pastry is golden and crisp and the edges have risen.
- Remove from the oven and allow to cool slightly, then gently push down the pastry inside the border. Leave to cool completely.
- In a small saucepan, combine the blueberries, brown sugar and lemon juice and cook over a medium heat for 10 minutes. Leave to cool.
- Put the mascarpone into a bowl with the icing sugar and whisk to combine. Add the double cream and lemon zest, and continue to whisk until it reaches soft peaks.
- Spread the cream mixture all over the centre of the puff pastry. Spoon over the blueberry compote, then top with the mint leaves and some extra lemon zest to serve.
Nutrition Facts
Per serving: 567kcals, 40.3g fat (17.4g saturated), 41.5g carbs (13.2g sugars), 11.6g protein, 2g fibre, 0.2g sodium
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