We had afternoon tea yesterday with my visiting cousin and her eight-year-old daughter, so I baked lots of treats.
Savory tartlets with sautéed onions, sun-dried tomatoes, capers, Parmesan, and herbes de Provence in smoked paprika pastry.
Dried cranberry cream scones.
Blueberry cheesecake tartlets brushed with elderflower syrup, orange marmalade almond cakes, pretzel-topped brownies.
I used the simple cream cheese-butter-flour-salt dough used for tassies (same/similar to rugelah dough) for the tartlets, with smoked paprika added to the batch for the savory tartlets. Especially if it’s well-chilled after being pressed in the pans, it always bakes up maximally flaky and tender. I put the tartlet pans on a preheated baking sheet to make sure the bottoms would be crisp even with the liquid in the tart fillings, which worked great.
