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
Directions
- 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.
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