Blueberry and mascarpone slice
Make the puff pastry base and blueberry compote ahead of time for a speedy last-minute assembly job.
35 MINUTES + COOLING | SERVES 6 EASY
ready-made puff pastry 1 sheet
egg 1, beaten
icing sugar 2 tbsp, plus 2 tbsp for dusting
blueberries 250g
soft light brown sugar 2 tbsp
lemon juice a squeeze
mascarpone 250g
double cream 200ml
vanilla bean paste or extract 1 tsp
mint a handful of leaves
Heat the oven to 200C/fan 180C/gas 6. Unroll the puff pastry sheet and use a knife to lightly score a border 4cm from the edge all the way around. Use a fork
