- half a 375g pack sweet dessert pastry
- 1 egg white, beaten
- 3 tbsp flaked almonds
- 3 tbsp golden caster sugar
- 227g punnet of strawberries, preferably small ones
Once available in Britain for just a brief period during the summer, strawberries are now a year…
- 150g punnet of raspberries
A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
- splash of Champagne
A sparkling wine and name of the most northerly wine region in France. Most Champagnes are a…
- handful of mint leaves
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 113g tub Cornish clotted cream
Preheat oven to fan 160C/conventional 180C/gas 4. Roll the pastry out on a floured surface to the thickness of a £2 coin. Cut out 12 circles of pastry to fit a bun tin, re-rolling trimmings as needed. Line the tin with the pastry rounds, then brush with egg white. Crumble over the almonds and sprinkle over 2 tbsp of the sugar. Bake for 20-25 minutes until golden and starting to go sticky. Leave to cool.
To take to the picnic
Stack the cases in a sealable container. Hull and quarter the strawberries and tip into another container with the raspberries. At the picnic pour champagne over the fruits and stir in mint leaves and the remaining sugar. Fill each tartlet with a small blob of clotted cream and top with a pile of boozy fruit.