Then there is also the question, what kind of teat you will have. At my place it can be quite a challenge. I think I have about 1,000,000 types of different tea ... or maybe a little less. It's simply a lot: tea bags, loose tea, green tea, black tea, red tea, fruit tea, herbal tea, flavoured black tea with, orange, cherry, marzipan, toffee or spices like cinnamon or cardamom, and so on. Here is a small part of my tea tin collection ...
Look to the front, I also found something else: sugar sticks. You can get for example such sugar sticks at Restaurantware.com. They are a nice way to sweeten your tea and are looking good. In case of emergency you can have them as a treat as well.
Anything else? Is there any tea grown in your area. Sorry to say, English tea is not grown in England, but, hey, no worries.
No matter how you like your tea time, a good cuppa is always appreciated and can be helpful to wind down or simply let your worries slip back into the shadows.
I don't know about you, but I like my tea time treats sweet. I still have fond memories of the last bakewell tart I had. That's why I decided to mess a bit with the recipe and adjust it minimally to my needs ... make it smaller, make it a Tipsy Blueberry Mint Bakewell Tart.
Oh ... what a shame ... now I wrote what I didn't want to, because I don't want you to get me wrong. The 'Tipsy' part is not the adjustment to my needs, it's the 'Mini' part. Puh, I hope you believe me.
Well, from the amount of ingredients you still could do a normal sized one, but that way we are having four small ones.
250 g puff pastry
4 tbs blueberry preserve or ...
120 g sugar
120 g butter, melted
50 ground almonds
2 tbs almonds schnaps of amaretto
Vanilla icing sugar for dusting
The first task is to get the puff pastry divided among four pastry cases. Try to make it fit nicely and remove any protruding pastry at the edges. I wish I would be a bit more skillful at those things.
Prick the pastry at the bottom with a fork and then get a tablespoon of blueberry preserve on each of the four corresponding bottoms.
Get yourself a bowl an crack in the eggs. Did it ever happen to you when cracking an egg that just the shell breaks easily, but the thin membrane beneath it remains intact? Strange!
Whatever, pour in the sugar and whisk it together whisk the eggs until it looks not too orange anymore.
Then add the ground almonds, almond schnaps (or amaretto), and the melted butter. Whisk through to mix well. Divide the frangipane mixture among the four pastry cases by pouring it over the blueberry preserve. Fine! So far we managed quite good and easily.
Now transfer it to the oven at 200°C for 30 minutes.
When ready and the almond-egg mixture has set properly get it out. Serve them with icing sugar sprinkled on top. You may wait with that until they have cooled down ... or you may just go for it.
A last note about Restaurantware.com. They asked me to write a bit for them. The sugar sticks and preserves are just a small part, what they have to offer. They are specialized in eco-friendly, high-end, and affordable disposable tableware. Those might come in handy if you are doing any kind of catering or events. There is quite a selection of items to browse through, even a lot more clever items than what I chose to use for this post. That will take you a while to look through, what they have to offer. Simply have a look if that interests you ...
I have a another cuppa!!!