1. Line a large baking tray with baking paper.
2. Dust the work surface with lots of icing sugar and roll out the pastry to a rectangle just larger than 27 x 30cm, trimming the edges straight. It should be super thin, as thin as you can get it.
3. Cut out 18 rectangles about 9cm long and 5cm wide and place them in the prepared baking tray. Sprinkle with lots of icing sugar and put in the fridge for 30 minutes.
4. Preheat the oven to 200°C, Gas Mark 6.
5. Remove the pastry from the fridge and bake in the over for 5 minutes, then remove from the oven and sprinkle the pastry with more icing sugar.
6. Return to the oven and bake for a further 5 minutes, or until the pastry turns a golden brown.
7. Remove from the oven and set aside.
For the cream:
1. Put the cream, icing sugar and vanilla into a large bowl and whip until medium-stiff peaks form.
2. Fold in the lemon zest and juice to taste, then scoop the mixture into a piping bag fitted with a 1cm straight nozzle.
3. Place one of the pastry thins on a serving plate.
4. Pipe blobs of cream over the pastry (see picture) and put the blueberries between the cream then put another pastry thin on top and repeat with one more layer.
5. Sprinkle the top layer with more icing sugar and repeat until all the pastries and cream are used up.
Recipe courtesy of Lorraine Pascale, Baking Made Easy HarperCollins, 2012 (£20) Photography courtesy of Myles New