110g butter straight from the refrigerator
1 tbsp xanthan gum
¼ tbsp fine salt
50g cold water
1 tbsp lemon juice
A beaten egg to glaze
A small amount of flour mix for dusting


300ml double cream
25g icing sugar
½ tbsp vanilla essence
250g mixed soft fruits, strawberries, raspberries, blueberries, redcurrants


15g icing sugar


Additional Equipment

Cling film

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1. Sift the mix, xanthan gum and salt into a large bowl. Roughly break in 35g of the butter, rub into the mix until  the butter is in small granules. Cut the remaining butter into small chunks, add them to the mix and toss them around with a round bladed knife until coated with mix. You need to see bits of butter.

2. Pour in the cold water and lemon juice, mixing with the knife to combine initially and then gently bring together to a rough dough ball with your fingers. Cover with cling film and leave to rest for 30 minutes in the fridge or 15 – 20 minutes in the freezer.

3. Dust the work surface with mix. Place the ball of dough on the work surface and roll out to form a rectangle approximately 12 cm  width x 30cm length  Roll the dough in one direction only. Don’t overwork the butter streaks; you should have a marbled effect and something that looks quite rough!

4. Fold the top third down, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to roughly the same size. Cover with cling and chill for 30 minutes or freeze for 15 – 20 minutes. Repeat this process, twice more allowing the pastry to become slightly wider and longer with each roll and fold. BUT only roll pastry in ONE direction. After the 4th chill down roll out to a 25cm x 25cm square, carefully place onto a baking sheet. Prick the surface all over with a fork and chill again for 20 minutes.

5. Preheat your oven to 200°C / 180°C fan/ Gas Mark 6. Brush the pastry with the beaten egg, and place into the oven. Cook for 10 – 12 minutes until brown with a crisp finish.

6.  When ready, remove from the oven to cool slightly. Cut into 3 equal slices, these are delicate, handle with care.

7. Meanwhile, whip the cream, as it thickens add the vanilla essence and the icing sugar and stir.

8. To Assemble: place 1 of the sheets of pastry onto the serving plate or dish, top with half the cream and mixed berries, add the 2nd layer of pastry, top with cream and berries. The top layer is upside down with the flat pastry bottom uppermost.

9. Dust with the icing sugar.

10. Place in a refrigerator until ready to consume.

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