Summer berry fizz tartlets

• half a 375g pack sweet dessert pastry
• egg white1

  beaten

• flaked almonds↗ tbsp
• golden caster sugar↗ tbsp
• strawberries227g g

  preferably small ones

• raspberries150g g
• champagne
• mint↗

  leaves

• Cornish clotted cream113g g

Step-by-step instructions

1. 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.