Ad
Loading...

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

Ad

Comments, questions and tips (2)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.2 ratings

guiness

A star rating of 4 out of 5.

These were very nice tartlets but a word of warning don't cook the pastry for too long keep a eye on them as they overcook very quickly.

fatface

If you can't get hold of fresh clotted cream, you can always make your own. You'll need un-homogenised milk, the kind of full-cream milk that has the cream rising to the top of the bottle (or carton).

Put this in a pan and heat until the edges of the milk begin to fizz - it should be hot but…

Ad
Ad
Loading...
Ad
Loading...
Loading...