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Delicious: The Art of Afternoon Tea

The Art of Afternoon Tea

By Amy White

Few traditions capture elegance and comfort quite like afternoon tea — just ask any fan of “Bridgerton.” This cherished ritual originated in Victorian England, when, according to stories, the seventh Duchess of Bedford found herself hungry around four in the afternoon as she wiled away the time waiting for her eight o’clock dinner. The duchess got into the daily habit of requesting that servants deliver tea, bread and cake to her chambers; eventually she began to invite friends to join her. The fashion spread, and soon most upper-class ladies were bridging the long hours between lunch and dinner wearing gowns and gloves while enjoying their cups, some sweets and tea talk. Ever since, afternoon or “high” tea has evolved into a symbol of grace, indulgence and, yes, lively conversation. With plated tiers of delicate crustless sandwiches, warm soft scones, and lavish cakes and bars served alongside steaming hot and fragrant tea in fine China cups, afternoon tea remains an experience in balance — sophisticated yet cozy, structured yet leisurely, fancy yet familiar. 

While steeped in British tradition, today’s tea ditches the gowns and gloves and blends in both sweet and savory offerings featuring modern flavor profiles. Start with some classic finger sandwiches, daintily served on soft white bread, with crusts trimmed away, cut on the diagonal or into rectangular strips. Feel free to make the fillings ahead but refrain from assembling them until right before serving to avoid sogginess. Don’t forget scones! Chef Karrigan Pothier, pastry chef and baking instructor at Forge City Works’ Fire by Forge in Hartford, gives up her secret recipe for a savory butternut, goat cheese and scallion version. Finally, finish off with a sweet taste. Chef Carlos Perez of Litchfield’s @TheCorner and ATC South St. shares his lemon meringue tarts, while the LuAnn’s Bakery family, which operates locations in Ellington, Stafford Springs and (coming soon) Hartford, reveals founder LuAnn Hoffman’s own raspberry coconut bars. Finally, Catera Harrigan of Open Door Tea in Stratford suggests perfect tea pairings along with steeping directions to go with our chefs’ recipes. 

If entertaining at home isn’t your bag, there are tea rooms of every shape and size in every county of the Nutmeg State, all of which will encourage you to stop, steep, savor and stay a while this spring. Some hold afternoon tea regularly, while others host special tea events. Be sure to check their websites and/or social media pages to confirm dates and times, and to make reservations, as they tend to sell out quickly. 

Whether hosting tea at home or stepping out with friends, we hope this guide will help turn any ordinary spring afternoon into something tea-riffic. Pinkies up!

Five Classically Simple Tea Sandwich Ideas

  • Cucumber and cream cheese with mint
  • Egg salad with chives
  • Smoked salmon with dill
  • Ham and cheese with butter
  • Bacon and watercress

 

Butternut Goat Cheese  and Scallion Scones

Recipe courtesy of Chef Karrigan Pothier of Fire by Forge, Hartford

Makes 8 scones

Ingredients

  • 3 cups flour
  • 1½ tablespoons baking powder
  • 1 tablespoon granulated sugar
  • 1¼ teaspoons salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • ½ pound unsalted butter, cold and cubed
  • 6 ounces cream cheese, cold and cubed
  • 2 eggs
  • ¼ cup whole milk
  • ½ cup butternut squash puree, cold
  • ½ cup crumbled goat cheese
  • ¼ cup scallions, sliced

Directions

  1. Whisk all the dry ingredients together in a large bowl and set aside.
  2. Add the cubed-up butter and cream cheese to the dry mix. Cut the fat into the dry with your fingertips or a pastry cutter until the mix resembles wet sand with some small chunks remaining.
  3. Fold in the goat cheese and scallions.
  4. Whisk together the eggs, milk and butternut puree. Fold into the scone mix.
  5. Knead very gently until the dough comes together. Form a ball and slightly flatten into a puck shape. Divide evenly into eight triangles.
  6. Bake at 350°F for 15-25 minutes or until golden brown.

Open Door Tea Pairings

Courtesy of Catera Harrigan, Open Door Tea, Stratford

Recommendation: 1 teaspoon of tea for every 6 ounces of water.

  • Cranberry Orange: An interesting fruit blend to balance out the overall savoriness of the scone. Tisanes (herbal teas) have the benefit of simplistic brewing. Water temperature should be at a rolling boil (212°F). Steep for 5-8 minutes.
  • Peach Oolong: A tea with fruitiness that will complement the scone and also has a mellow and smooth body. The water temperature should be slightly cooler than boiling (around 185°F-190°F), with the steeping duration slightly shorter (3-4 minutes) than herbal or black tea.

 

Raspberry-Coconut Bars

Recipe courtesy of LuAnn’s Bakery and Café

Makes 12-16 bars

Ingredients for the Crust

  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup melted butter

Directions

  1. Mix together the crumbs and sugar in a medium bowl.
  2. Drizzle in the melted butter and stir until well incorporated.
  3. Press the mixture into the bottom of a 13×9-inch baking dish.

Ingredients for the top of the bar

  • 1 cup sweetened condensed milk
  • 1¼ cups raspberry preserves
  • 1⅓ cups shredded sweetened coconut
  • 1 cup white chocolate chips

Directions

  1. Heat oven to 325°F.
  2. Mix together all ingredients above and spread evenly over the crust.
  3. Bake for about 30 minutes until the edges are golden brown and the middle is set.
  4. Allow to cool completely before cutting. 

Open Door Tea Pairing

Courtesy of Catera Harrigan,  Open Door Tea, Stratford

Assam Black: This tea’s rich boldness will pair well with the fruitiness of the raspberry coconut bar, especially if mixed with cream or milk for a smoother finish. Black teas are usually best enjoyed bold and earthy. To obtain the flavorful notes, steep 1 teaspoon of tea for every 6 ounces of hot water ranging from 195°F-212°F. It will take 3-5 minutes to see the appropriate malty and caramel hues in completed steeped black tea.

 

Lemon Meringue Tarts

Recipe courtesy of Chef Carlos Perez of @The Corner and ATC South St., Litchfield

Makes 4 tarts

Ingredients to Make the Dough

  • 1¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1-2 tablespoons ice water (as needed)

Instructions

  1. In a food processor, pulse the flour, sugar and salt together until combined.
  2. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs (pea-sized pieces).
  3. Add the egg yolk and pulse until incorporated. If the dough doesn’t come together, add ice water 1 tablespoon at a time, pulsing briefly after each addition, until it forms a shaggy dough.
  4. Turn the dough out onto a lightly floured surface, gently knead it a few times to bring it together, then flatten into a disk. Wrap in plastic wrap and chill for at least 1 hour (or up to 2 days).
  5. Preheat your oven to 400°F. Lightly grease four 4-5-inch tart pans.
  6. Divide the chilled dough into four equal portions. On a floured surface, roll each portion into a circle about ⅛ inch thick and 1 inch larger than your tart pan.
  7. Gently press the dough into each pan, trimming excess from the edges. Prick the bottoms with a fork to prevent puffing.
  8. Bake for 15 minutes until lightly golden. Let cool completely in the pans.

Ingredients to Make the Filling

  • ½ cup fresh lemon juice (from about 3-4 lemons)
  • Zest of 2 lemons
  • ¾ cup granulated sugar
  • 3 large eggs
  • 6 tablespoons unsalted butter, cubed

Instructions

  1. In a medium heatproof bowl, whisk together the lemon juice, zest, sugar and eggs until smooth.
  2. Set the bowl over a saucepan of simmering water (double boiler method). Ensure the bowl doesn’t touch the water.
  3. Cook, whisking constantly, until the mixture thickens to a pudding-like consistency (about 8-10 minutes) it should coat the back of a spoon and reach 170°F if using a thermometer.
  4. Remove from heat and whisk in the butter cubes one at a time until fully melted and smooth.
  5. Strain the curd through a fine-mesh sieve into a clean bowl to remove zest and any lumps.
  6. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill for at least 2 hours (or up to 3 days) until set.

Ingredients to Make the Meringue

  • 3 large egg whites (room temperature)
  • ¾ cup granulated sugar
  • ¼ teaspoon cream of tartar (or ½ teaspoon lemon juice for stability)
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. In a clean, heat-proof bowl (preferably metal), combine the egg whites, sugar and cream of tartar.
  2. Set the bowl over a saucepan of simmering water (double boiler method). Make sure the bowl is not touching the water.
  3. Whisk constantly until the sugar dissolves and the mixture is warm to the touch (about 3-4 minutes) it should reach 160°F for safety.
  4. Remove from heat and transfer to a stand mixer fitted with the whisk attachment (or use a hand mixer).
  5. Whip at medium-high speed until stiff, glossy peaks form and the meringue is cooled to room temperature (about 5-7 minutes). Mix in vanilla if using.

Assembly and Finishing

  1. Once the tart crusts are cooled, carefully remove them from the pans and place on a serving platter or individual plates.
  2. Divide the chilled lemon curd evenly among the four crusts, spreading it smoothly to the edges (about ⅓-½ cup per tart).
  3. Pipe or spoon the Swiss meringue on top of the curd in decorative swirls or peaks (use a piping bag with a star tip for a professional look).
  4. Use a kitchen torch to lightly brown the meringue peaks for that classic toasted effect. (If you do not have a torch, you can briefly broil in the oven on high, watching closely to avoid burning, for about 1-2 minutes.)
  5. Serve immediately or chill for up to 2 hours.

Open Door Tea Pairing

Courtesy of Catera Harrigan Open Door Tea, Stratford

  • Earl Grey Darling: A black tea that will add to the citrus flavor present in the tart alongside a subtle creamy vanilla taste. Black teas are usually best enjoyed bold and earthy. To obtain the flavorful notes, steep 1 teaspoon per 6 ounces of hot water ranging from 195°F-212°F. It will take 3-5 minutes to see the appropriate malty and caramel hues in completed steeped black tea.
  • Vanilla Creme Oolong: This tea will bring a smooth and elegant experience to the tart that is a bit less punchy than the Earl Grey Darling. The vanilla creme is smooth and elegant. Keep the 1 teaspoon of tea to 6 ounces of water ratio, but with the water temperature slightly cooler around 185°F-190°F and steeping time between 3-4 minutes.

 

Larger Connecticut-Based Tea Producers:

Connecticut Locations that Regularly or Occasionally Offer Afternoon Tea:

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