• STEP 1

    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.


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.

Recipe from Good Food magazine, July 2004

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