Photos by Franck Schmitt
The best meal of the summer is one that’s packed in a basket and enjoyed outdoors. The picnic recipes in our July/August issue are built for relaxed, convivial eating where the food is as good cold as it is fresh from the oven. Every dish is designed to travel well and look beautiful on a blanket spread in the grass. Just add a cold glass of rosé and you’re set!
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In the magazine, you’ll find recipes for a full French picnic menu including Mini Turnip Sandwiches with Smoked Trout Rillette, Goat Cheese Pinsa with Cherry Tomatoes and Oregano, Crudités Dipped in Herbed Butter, Lemon, Honey & Thyme Madeleines, and Red Berry Almond Tartlets.
Red Berry Almond Tartlets Recipe
We’re delighted to give you a taste of our picnic with this recipe for a quintessential French tartlet filled with almond cream and topped with summer berries. This one comes together with pantry staples — eggs, butter, almond flour — and bakes into a golden, custardy base studded with raspberries and blueberries. Tuck the tartlets into a hamper for a countryside lunch, or serve them straight from the fridge on a warm afternoon at home. Simple to make, and gone before the picnic blanket’s folded up.
SEE A PREVIEW OF THE JULY/AUGUST 2026 MAGAZINE
To see more picnic recipes featured in the July/August issue, get a copy of the magazine here.