The Magician’s Nephew Tea Party/Book Club: Easy Fruit Tarts

 

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had NovelTea Tins The Picture of Earl Grey, Haarlem Tea Room’s Cheddar Scones, Eating Well’s Radish Tea Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Tea Time Magazine’s Brisket and Slaw Roulades, and Fruit Tarts.

I couldn’t share the recipes but now I’m trying my best to catch up.

This comes from Jenny Cookies. 

Ingredients:

• Angel Food Cake Cups
• 2 Cups of Whole Milk
• 2 Tablespoons Vanilla Extract
• 2 Teaspoons of Butter
• 2 Egg Yolks, slightly beaten
• 1/3 Cup of Sugar
• 2 Tablespoons of Cornstarch
• Mint Leaves
• 1/2 Cup of Raspberries
• 1/4 Cup of Blackberries
• 1/2 Cup of Blueberries
• 1/2 Cup of Sugar
• 1/4 Cup of Corn Syrup

Directions:

1. In a saucepan, mix sugar, cornstarch, and salt. 
2. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. 
3. Boil and stir 1 minute. 
4. Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. 
5. Boil and stir for 1 minute; and remove from heat.
6. Stir in butter and vanilla.
7. Store covered in refrigerator. 
8. While waiting for pudding to cool, rinse fruit and place in a bowl.
9. Pour corn syrup over fruit and gently stir until coated. 
10. Pour 1/2 Cup of sugar over fruit until coated in sugar. 
11. Using a cookie scoop, place pudding in angel food cake cups. 
12. Use a spatula to smooth out the top of the tarts. 
13. Finish tarts by adding fruit and mint.
14. Place larger berries on the tarts first, staying on just one side of the tart and fill in the spaces with the smaller berries.
15. Store in fridge until ready to serve. 

These were extremely delicious, and we gobbled them all up. I unfortunately didn’t get a better picture of them then this one of the whole table. 

For more from The Magician’s Nephew Tea Party/Book Club, go to Brisket and Slaw Roulades

For more recipes, go to Eating Well’s Radish Tea Sandwiches

For more Earl sandwiches, go to Mini Pumpkin Créme Brûlée

For more tea posts, go to Cranberry Feta Pinwheels

The Magician’s Nephew Tea Party/Book Club: Brisket and Slaw Roulades

 

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had NovelTea Tins The Picture of Earl Grey, Haarlem Tea Room’s Cheddar Scones, Eating Well‘s Radish Tea Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Tea Time Magazine‘s Brisket and Slaw Roulades, and Fruit Tarts.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, but I’m trying my best to move along through them all.

 

This comes from Tea Time Magazine. 

Ingredients:

• 1/3 Cup of Mayonnaise
• 1 Tablespoon of Apple Cider Vinegar
• 2 Teaspoons of Granulated Sugar
• 1/2 Teaspoon of Salt
• 1/8 Teaspoon of Ground Black Pepper
• 2 Cups of Finely Chopped Purple Cabbage
• 1/3 Cup of Finely Chopped Carrot
• 2 Large Multigrain Flatbreads
• 1/2 Cup of Chopped Brisket

Directions:

1. In a medium bowl, stir together mayonnaise, vinegar, sugar, salt, and pepper.
2. Add carrots and cabbage, stirring until combined.
3. Cover and refrigerate for at least 4 hours or overnight. 
4. Stir slaw again, and drain well. 
5. Spread an even layer of slaw onto flatbreads. Scatter brisket on top of slaw. 
6. Starting at one short side, roll up flatbreads firmly and evenly to encase ingredients and form a cylinder. 
7. Tuck ends under. Wrap tightly in plastic wrap and refrigerate for 4 hours. 
8. Just before serving, remove plastic wrap.
9. Using a serrated knife in a gentle sawing motion, trim and discard ends. 
10. Slice roulade into 12 (1/2 inch) slices. Serve immediately. 

 

These were very good, I love purple cabbage.

 

For more from The Magician’s Nephew Tea Party/Book Club, go to Cranberry Feta Pinwheels

For more recipes, go to Tomato Hummus Salad

For more Earl sandwiches, go to Ham, Cheddar, and Apple Tea Sandwiches

For more tea posts, go to I Tried Madsen Creations’ Reusable Cloth Teabags

The Magician’s Nephew Tea Party/Book Club: Eating Well’s Radish Tea Sandwiches

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had Cederberg Tea Company Rooibos + Ginger Tea, Cranberry-Spice Scones with Maple Cream, Tea Time Magazine’s Ham and Cheese Tea Sandwiches, Cucumber-Four Peppercorn Goat Cheese Canapés, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

The second week we had Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey-Apple Tea Sandwiches, Fotina Flower Puffed Pastry, and Lemon Gingerbread Cake.

The third week we had Organic India Tulsi Masala Chai Tea, Parmesan and Chive Scones, Cucumber Aioli Canapés, Ham, Cheddar, and Apple Tea Sandwiches, Cranberry, Brie, and Rosemary Bites, and Mini Pumpkin Crème Brûlée.

And now to the fourth week. This week we had Tiesta Tea Victorian Earl Grey, Lavender and Earl Grey Scones, Chicken Salad Sandwiches, Tomato Hummus Salad, Cranberry Feta Pinwheels, and Triple Berry Salad.

Week five we had NovelTea Tins The Picture of Earl Grey, Haarlem Tea Room’s Cheddar Scones, Eating Well’s Radish Tea Sandwiches, Tea Time Magazine’s Ham and Cheese Sandwiches, Brisket and Slaw Roulades, and Fruit Tarts.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, and as I am using a scone and sandwich recipe from before, I’m skipping right to the sandwiches.

YUM!

 

This comes from Eating Well although I did make a few substitutions. 

Hmm…

Ingredients:

• 4 Ounces of Chive and Onion Cream Cheese
• Chopped Fresh Dill for Garnish (They were out of dill so I used chives)
• 1/8 Teaspoon of Freshly Ground Pepper
• 12 Thin Small Slices of Pumpernickel or Rye Bread 
• 6-8 Medium Radishes

Directions:

1. Mash cream cheese (or goat cheese) pepper in a small bowl until well combined. 
2. Spread two teaspoons of the mixture on each piece of bread.
3. Top each with a few radish slices, a sprig of dill, and a generous grinding of pepper. 

 

These were extremely delicious and healthy.

 

For more from The Magician’s Nephew Tea Party/Book Club, go to Cranberry Feta Pinwheels

For more recipes, go to Tomato Hummus Salad

For more Earl sandwiches, go to Ham, Cheddar, and Apple Tea Sandwiches

For more tea posts, go to I Tried Madsen Creations’ Reusable Cloth Teabags

The Magician’s Nephew Tea Party/Book Club: Dark Chocolate Ginger Scones

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had Cederberg Tea Company Rooibos + Ginger Tea, Cranberry-Spice Scones with Maple Cream, Tea Time Magazine’s Ham and Cheese Tea Sandwiches, Cucumber-Four Peppercorn Goat Cheese Canapés, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

Now we are moving onto week two. We had Chami Spice Ginger Plum Tea, Dark Chocolate Ginger Scones, Curried Egg Salad Triple Stacks Sandwiches, Turkey Apple Sandwiches, Fotina Flower Pastry, and Lemon Gingerbread Cake.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I am catching up and of course starting off our second dinner with scones.

This comes from With Spice. 

Tea first!

Ingredients:

• 3 Cups and 1 Tbsp of Flour
• 1/3 Cup of Sugar
• 1 Tbsp of Baking Powder
• 1 Tsp Salt
• 1 Tsp Ground Ginger
• 1 Stick (1/2 Cup) Cold Unsalted Butter Cubed
• 3/4 Cup of Crystallized Ginger, diced
• 1/2 Cup of Bittersweet Chocolate Chips
• 1.5 Cups of Heavy Cream, Cold
• 1 Large Egg
• 1 Egg Yolk
• 1 Tbsp of Water

Directions:

1. In a large bowl, whisk together flour, sugar, baking powder, salt, and ground ginger until well combined.
2. Add the butter and quickly rub it into the flour until it is small pea-sized pieces, or cut the butter using two knives or a pastry blender.
3. Stir in ginger and chocolate chips.
4. Make a small well in the middle of the dry ingredients and pour the heavy cream.
5. Using a fork, gently mix the cream and dry ingredients until it becomes a shaggy dough.
6. In the bowl, knead the dough 6-8 times with your hands.
7. Place the dough on a lightly floured surface, cut in half and gently shape into round balls.
8. Roll the balls of dough into 7 inch round disks, sprinkling the dough with flour as needed to prevent it from sticking.
9. If the dough wars up too much, put it in the freezer for a few minutes to keep the butter cold.
10. Cut each circle into 6 wedges and place the scones on a parchment-lined baking sheet with about 2″ between them.
11. Place the baking sheet in the freezer for 15 mins, and preheat the oven to 400 degrees F.
12. Beat together the egg, yolk, and water in a small bowl and using a pastry brush, lightly coat the tops of the scones.
13. Bake the scones 15-18 minutes or until the tops and bottom are golden brown.

These were delicious, and if you like ginger you’ll love these.

And food to go with.

For more from The Magician’s Nephew Tea Party/Book Club, go to Mini Apple Pies

For more recipes, go to Tea Time Magazine’s Fotina & Pork Puffed Pastry

For more scones, go to Cranberry-Spice Scones with Maple Cream

For more tea posts, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

The Magician’s Nephew Tea Party/Book Club: Mini Apple Pies

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had Cederberg Tea Company Rooibos + Ginger Tea, Cranberry-Spice Scones with Maple Cream, Cucumber-Four Peppercorn Goat Cheese Canapés, Ham and Cheese Tea Sandwiches, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

I have been posting the recipes from the first meeting, but am ending on the last thing we had during that session: Mini Apple Pies

Today’s recipe is one that I’ve shared before, but made mini. It an easy recipe and a delicious one. After all, who can resist pie?

Ingredients:

Pie Crust

• Pre-made Pie Dough

Filling:

• 1/2 Cup – 1 Cup of All-Purpose Flour
• 6-7 Granny Smith Apples peeled, and cut into slices
• 1 Cup of White Sugar
• 1 Cup of Brown Sugar
• 1 Teaspoon of Cinnamon
• 2 Tablespoons of Butter

Directions:

1. Peel and slice the apples. When cutting up the apples, make sure to remove the hard pieces where the seed grows along with any spots or blemishes.
2. Preheat the oven to 375°
3. Combine the apples, with the brown and white sugar.
4. Add the flour and cinnamon, mixing them all together.
5. Roll out the dough and using a cookie cutter or small bowl, cut round circles out-large enough to fill a cupcake/muffin pan.
6. Lay the apples down on the dough in the pan.
7. Chop the two tablespoons of butter and put a little in each mini pie.
8. Place the second ball of dough down and roll it out into a large circle, cutting it to create a lattice top.
9. Add a dash of cinnamon and sugar on top.
10. Bake 15-20 minutes or until golden brown.

These were delicious and a great final piece to our tea time. After all, as Mr. Woodhouse says:

For more from The Magician’s Nephew Tea Party/Book Club, go to Fotina & Pork Puffed Pastry

For more recipes, go to Tea Time Magazine’s Ham and Cheese Tea Sandwiches

For more apple pie, go to Are Dean Winchester and Jane Austen Kindred Spirits?

For more desserts, go to The Picture of Earl Grey Tea Cookies

For more tea posts, Cucumber-Four Peppercorn Goat Cheese Canapés