Ingredient:
500 g (1 lb) ready-made puff pastry
Beaten egg
100 g (4 oz) blueberries
150 ml (5 fl oz) double or whipping cream
1 tbsp caster sugar
1 ripe nectarine or peach, stoned and sliced
Icing sugar, for dusting

Method:
Roll out the pastry until 5 mm (1/4 in) thick on a lightly floured surface. Cut into strips 7 cm (3 in) wide, then cut the strips diagonally into eight diamond shapes.

With a sharp knife, score each pastry diamond 1 cm (1/2 in) from the edge, taking care not to cut all the way through. Place on a dampened baking tray and glaze with beaten egg.

Bake in a preheated oven at 230℃ (210℃ fan, Gas 8) for 10-15 minutes until golden. Transfer to a wire rack. Remove the pastry centres, reserving them for lids if desired. Leave to cool.

Divide half of the blueberries among the pastry shells. Whip the cream and sugar and divide among the shells. Top with nectarine or peach slices, and the remaining blueberries. If using the pastry lids, dust with icing sugar and place on top of the filled shells before serving.