* Serves 4

What do I need?

• 1 x 375 g pack ready rolled puff pastry
• 200g fresh raspberries
• 16-20 tsp strawberry jam

How do I make them?

1. Preheat the oven to 200°C/400°F/gas mark 5.
2. Using a heart-shaped cutter (around 8cm wide), cut 12 heart shapes out of the pastry. With a knife, score a smaller heart shape inside each one, around 1.5cm in from the outside edge, taking care not to cut all the way through the pastry.
3. Place on a lightly greased baking tray and bake for 6-8 minutes. Remove from the oven. The pastry should be risen and golden.
4. Gently pull the heart-shaped centre out of each pastry case — the top pastry layers will come away, leaving a shallow base inside a heart-shaped border.
5. Fill the middle of each pastry heart with raspberries. Stir the jam slightly to soften and dollop a little on top of the fruit.
6. Bake for another 6-8 minutes, until the pastry is golden and the jam has melted.
7. Leave to cool, then pack in an airtight container to store, with a sheet of greaseproof paper between each layer.

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