Berry Pastry Squares

Put 2/3 of the blueberries into a pan with the sugar, water and lemon juice. Heat gently, stirring until the sugar has dissolved. Bring to a boil and remove from the heat.

Mix the cornflour to a smooth paste with a little cold water. Whisk into the hot blueberry mixture. Return to the heat and bring to a boil, stirring constantly until thick. Remove from the heat and stir in the remaining blueberries. Set aside to cool.

Heat the oven to 190°C (170° fan) 375°F gas 5. Line a baking tray with non-stick baking paper.

Roll out the pastry to a 30cm x 40cm| 12" x 16" rectangle. Cut into 8 x 10cm|4" squares. Place on the baking tray. Prick all over with a fork and sprinkle with icing sugar.

Bake for 10 minutes. Carefully press the pastry down with a spatula and continue baking for a further 3-5 minutes, until golden. Cool on the baking tray for a few minutes, then place on a wire rack to cool completely.