Afternoon tea, a cherished tradition, includes delicate sandwiches, scones, and pastries. Originating in England, it bridged the gap between lunch and dinner and has evolved into a social ritual representing leisure and hospitality. Alongside quintessential tea sandwiches and crostini, the pastries and desserts served at afternoon tea elevate the experience. Sweet delicacies concluding the tea service leave attendees satisfied and impressed.
Despite appearing intimidating, many classic tea cakes and cookies are simple to prepare. With the right recipes, you can bake up delightful sweets fit for an elegant afternoon tea at home. Here are some delectable desserts to complement your afternoon tea:
1. Sugar Cookies
A tea tray would not be complete without a bounty of brightly decorated sugar cookies. Their sweetness contrasts nicely with tea’s subtle bitterness. Begin by preheating the oven to 375°F. Then, in a large bowl, beat the butter and sugar together until light and fluffy – about 2-3 minutes. Mix in the eggs one at a time, beating well after each addition. Add the vanilla extract and a pinch of salt.
Gently stir in the dry ingredients like flour, baking powder, and salt just until a smooth dough forms. Divide the dough in half and chill for at least 2 hours to prevent spreading. On a lightly floured surface, roll out the chilled dough to an even 1/4-inch thickness. Cut out desired shapes using your favorite cookie cutters.
Arrange the cookies on the prepared baking sheets, spacing them 1 inch apart. Bake for 10-12 minutes until set at the edges and lightly golden brown. For a step-by-step guide to creating these delightful treats, try this amazing sugar cookies recipe that details each stage of the process, ensuring perfect cookies every time.
2. Madeleines
Madeleines, shell-shaped French tea cakes, boast a rich yet featherlight batter. Start by whisking eggs and granulated sugar until thickened and pale yellow. The eggs should slowly ribbon from the whisk, signaling dissolved sugar. Gently fold in melted butter and vanilla extract, ensuring even incorporation without deflating the batter. Sift all-purpose flour, baking powder, and salt together. Carefully combine the dry ingredients with the wet mixture, avoiding overmixing.
Pour the batter into madeleine molds, filling each shell two-thirds full. Bake at 375°F for 8-10 minutes until the edges set and the centers slightly depress, creating the shell shape. Cool briefly in the pans, then transfer to a wire rack to finish cooling. Lightly dust the cooled madeleines with powdered sugar. Serve these buttery, tender cakes alongside tea; they’ll vanish swiftly!
3. Macarons
These delicate French sandwich cookies are ideal for fancy tea services. The preparation is meticulous but rewarding. Begin by blending powdered sugar and finely ground almonds until smooth to prevent cracking. Create a meringue by whipping egg whites and sugar into firm, glossy peaks. Once properly whipped, you can invert the bowl without losing any batter. Gently fold the dry mixture into the meringue until just combined.
Transfer the batter to a piping bag with a round tip. Pipe uniform circles onto parchment-lined baking sheets. Let them rest for 30 minutes before baking until set. Sandwich cooled cookies together with buttercream or jam, opting for classic flavors like raspberry, salted caramel, or chocolate. Anyone savoring these treats, whether family or friends, will be thoroughly impressed by your exquisite macarons.
4. Petit Fours
These bite-sized cakes coated in fondant are the epitome of elegance. Bake simple sponge cake layers a day ahead to allow sufficient drying time before assembling. Trim baked cakes into uniform 1-2 inch squares using a sharp knife. Set aside imperfect scraps for snacking! Brush both sides evenly with a thin sugar syrup to lightly moisten any dry edges without saturating. Allow them to dry completely before covering to prevent sticking.
Make marzipan by kneading powdered sugar and almond paste together. Roll fondant to 1/8 inch for covering. Apply marzipan first by gently pressing a thin, even layer onto each cake square, followed by the fondant. Smooth any seams and finish with decorations like edible flowers or gold leaf. Arrange an assortment on a tiered serving stand to thoroughly delight everyone at the tea table.
5. Scones
Scones are a tea-time staple, but the flavor makes them extra special. Whisk together flour, baking powder, salt, and sugar. Work in cold butter with a pastry blender or fork until pea-sized crumbs form. Add dried cranberries, orange zest, and milk, and fold gently to combine. Turn out onto a floured surface and knead lightly to bring the dough together, adding flour only if overly sticky. Form into a round about 1 1/2 inches thick and use a knife or biscuit cutter to slice into 8 wedges.
Arrange the scones on a parchment-lined baking sheet. Brush the tops with milk or cream and sprinkle lightly with sugar. Bake at 425°F for 12-15 minutes until risen and golden brown. Cool for 5 minutes before removing from the pan. Serve warm or at room temperature with pots of tea and jam or lemon curd. The citrus-scented, sweet-tart scones are perfect for afternoon tea.
6. Mini Fruit Tarts
Pretty yet easy fruit tarts are a delightful addition to any afternoon tea service. Begin by rolling store-bought puff pastry dough into a rectangle about 1/8 inch thick. Use a round cutter to cut out circles that will fit neatly into mini tart pans with removable bottoms. Gently fit dough into pans and prick bases with a fork. Bake at 400°F until golden brown, then transfer to a wire rack to cool completely before carefully removing tart shells from pans.
Fill cooled tart shells with vanilla or lemon pastry cream, top artfully with fresh fruit slices like kiwi, berries, or pineapple, and brush with an apricot glaze for sheen. Arrange the petite fruit tarts on a tiered serving stand to present an exquisite dessert assortment. The contrast of flaky, buttery pastry, smooth, sweet custard, and vibrant fruits is sure to impress while being almost too lovely to eat – almost! Everyone at the tea table will be thoroughly delighted.
7. Almond Bars
This elegant bar cookie begins with a buttery shortbread crust layered with jam, frangipane, and almond cream. Press the shortbread dough evenly into a baking pan and partially bake until set. Allow it to cool slightly, then spread a layer of jam — apricot or raspberry work nicely. To prepare the frangipane, cream together butter and sugar, then add eggs one at a time.
Mix in almond flour, almond extract, and a pinch of salt until well blended. Spread the mixture evenly over the jam. Bake at 350°F for 20-25 minutes until set and lightly browned. Cool completely before cutting into small squares, perfect for serving during an afternoon tea. You’ll appreciate the contrast of sweet jam against the nutty, tender almond bars.
Conclusion
Afternoon tea sweets and pastries are just as vital a component as the tea itself. Scones, cookies, tarts, bars, and cakes offer variety in flavor, textures, shapes, and colors. The array of choices provides something to suit every preference while complementing tea’s subtle flavors. Beyond tasting delicious, the pastries contribute to an elegant, uplifting experience that makes afternoon tea so enjoyable.
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