Roll out the pastry to 5 mm or 1/4 in
thick on a lightly floured surface and neaten the edges into a
rectangle. Place on an un-greased baking (cookie) sheet and bake in a
preheated oven at 220°C/425°F/gas mark 7 for 10 minutes until well
risen and golden. Leave to cool.
Cut the pastry horizontally into two layers. Wash, drain and dry the
fruit carefully. Whip the cream until stiff. Spread over the bottom
layer of the pastry, top with the fruit, then place the top layer of
pastry on top. Place the icing sugar in a bowl and gradually add
enough water to make a thick icing. Spread most of the icing over the
top of the cake. Color the remaining icing with a little food
coloring, adding a little more icing sugar if it becomes too runny.
Pipe or drizzle in lines on the white icing, then run a cocktail stick
(toothpick) across the lines to create a feathered effect. Serve