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

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.