Step 1

Preheat your oven to 425° F.

Step 2

Place a sheet of puff pastry on a flat surface and begin rolling it out with your rolling pin. To avoid having the pastry stick to your surface, flip it at least once. You should have a 9 x 11 inch rectangle.

Step 3

Sprinkle 1 tbsp of sugar over the puff pastry and impress them into the dough by using your rolling pin. Flip and repeat.

Step 4

Using a sharp knife, score all around the dough, one inch from the edge (so that you have a rectangle within a rectangle--refer to photograph or video). Make sure not to actually cut the dough.

Step 5

Place the puff pastry on a baking sheet lined with parchment paper and bake in the oven for 10 minutes.

Step 6

While the puff pastry is baking, microwave the raspberry preserves for 30 seconds. They should be very runny.

Step 7

Add the melted preserves to your fresh raspberries and stir until the berries are evenly coated.

Step 8

Add 1 tbsp of sugar to your blueberries, together with lemon juice. Stir.

Step 9

When the puff pastry is golden brown, remove from the oven. Gently tap the center of the sheet with the back of a spoon and press it down.

Step 10

Pour the raspberries into the center and spread them out. Next, add the blueberries.

Step 11

Top with a little whipped cream and serve.