Tartlet of Soft Fruits

• 200 g/7 oz puff pastry
• about 2 tablespoons icing sugar

To make the raspberry coulis, place the raspberries, icing sugar and lemon juice in a food processor or liquidizer, blend until smooth, then press through a fine sieve. Chill.

To make the tarts, place the puff pastry on a flat work surface, dredge with icing sugar and roll out to about 3 mm