High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
Pastry Shells:
"Hoppin' Down the Berry Trail"
The Easter Bunny himself would "Hop on Down the Berry Trail" for a bite of these darling little Berry Tartlets. Simple to make and a sweet taste treat, they will make a wonderful addition to your three-tiered server on your Easter Afternoon Tea table.
1/4 cup (1/2 stick) butter,
softened
1/4 cup vegetable shortening
1/4 cup sugar (can substitute
Splenda to save calories)
1/8 teaspoon salt
1 teaspoon grated lemon rind
1 large egg, separated
1-1/2 cups sifted all purpose
flour
Filling:
3 cups assorted berries,
washed and dried
1/2 cup currant jelly, melted
Preheat oven to 375E.
To make the pastry, in a mixing bowl combine the butter, shortening, sugar, salt, lemon rind and egg white. Blend until smooth.
Gradually blend in the flour to form a soft dough.
Press the dough evenly into 3" tartlet tins and brush lightly with the egg yolk. Place the tins on a baking sheet, cover with waxed paper, and refrigerate for about 30 minutes.
Bake the tartlets for about 10-12 minutes until golden brown. Cool the shells in the tins for 5 minutes, then remove to a wire rack to cool completely.
Fill each shell with a mound of about 1/4 cup of berries. You can either mix the berries or fill the shells with all of one kind of berry. Using a small pastry brush, glaze the berries generously with the melted jelly. Keep in a cool place, but not in the refrigerator, until serving.
You won’t be able to keep the Easter Bunny or his friends away when you brew up a pot of Bigelow’s Fruit and Almond tea, a delicious caffeine free herbal tea. So gather your family and friends around your Afternoon Tea table and celebrate this rite of Spring.
