Name: Summer berry fizz tartlets
Cook time: 45 min
Total time: 45 min
Yield: Makes 12 tartlets
Cuisine: British
Ingredients: 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; 150g punnet of raspberries; splash of champagne; handful of mint leaves; 113g tub Cornish clotted cream

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Summer berry fizz tartlets

Summer berry fizz tartlets

Barney Desmazery

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Makes 12 tartlets

Easy

Cook: 45 mins

Plus cooling

A star rating of 3 out of 5.2 ratingsRate

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A scrumptious picnic pudding that can be assembled when you arrive

Easily doubled

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Ingredients

Nutrition

Units:

MetricUS

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
150g punnet of raspberries
splash of champagne
handful of mint

leaves
113g tub Cornish clotted cream

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Nutrition: per serving

kcal155
fat12g
saturates6g
carbs10g
sugars2g
fibre1g
protein2g
salt0.1g

low

Method

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, July 2004

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A star rating of 3 out of 5.2 ratings

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