There’s just something glorious about afternoon tea with a bottle of fizz. I’m pairing a fresh and crisp Crémant, with mini upside down fruit tarts.
Start by dicing and chopping a range of colourful fruit. Butter small circles on grease proof paper, add a drizzle of honey, and then carefully place little piles of fruit in each circle. Use a glass to cut your puff pastry and place gently on top of the fruit. Finally, brush the pastry with a beaten egg. Then pop into the oven for about 20 minutes at 180°C fan until you’ve got these gorgeous golden fruit tarts. Tuck in with a bottle of bubbles!
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