You will need 4 large baking trays. Preheat the oven to gas 6, 200ºC, fan 180ºC. Line 2 of the baking trays with nonstick baking paper and sift 1 tbsp icing sugar over the surface of each.
Divide the pastry into 2 and roll each piece out on a lightly floured surface until it forms a large rectangle about 5mm (¼in) thick. Lift each rectangle onto the prepared baking trays and sift 1 tbsp icing sugar over each. Cover with another sheet of nonstick baking paper and top with another baking tray, each weighed down with a heavy oven dish. Bake for 30 minutes, until golden and crisp. Remove the top trays and the baking paper and set aside to cool.
Once cool, trim the edges to neaten and cut the large rectangles into 12 evenly-sized smaller rectangles, to make a total of 24. Place the fruit mixture, cassis (if using) and sugar in a saucepan and heat for 5 minutes, stirring occasionally. Then set aside to cool.
For each serving, lay a rectangle of puff pastry on the plate and top with 2 tsps of double cream. Top this with 1 tsp of fruit and repeat the layer, finishing with a sheet of pastry. Dust with icing sugar and serve with the rest of the compote on the side. For an extra special occasion, serve with a glass of champagne.
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