I remember it perfectly as if it were yesterday – waking up early, running down the stairs of my grandmother’s house in Ireland and having a pot of tea and biscuits with her. I can still remember her kitchen down to the swinging door that welcomed you in. Tea drinking has always been a huge part of my family – at breakfast, before lunch, after lunch, and after dinner – so when I learned about tea parties as a child, I was well prepared on tea etiquette.
You might think you’re too old for a tea party but I say a big old “Nonsense” to that. Throwing a tea party is a fun way to catch up with friends, say thank you or even pass on to a child of your own. So, what do you have at tea parties besides tea? All the food. Breads, biscuits, little sandwiches, fruit salads, and muffins. My own interpretation included a cheeseboard with light and sharp cheeses with jams and a baguette and then I made blueberry scones using my favorite recipe from King Arthur that includes Stonyfield French Vanilla Whole Milk Yogurt and these tarts below.
Natural light, flowers and candles are just a plus at any tea time, it’s the company that really makes it a treat.
Blueberry Meyer Lemon Tarts
- 4 pie crusts (Need a recipe? Try a favorite of mine here)
- 4 oz cream cheese (whipped)
- 4 oz Stonyfield Plain Nonfat Greek Yogurt
- 1 egg beaten – divided
- 3 Tbsp butter
- 1 Tbsp water
- 3 Tbsp flour divided
- zest of 2 Meyer lemons (divided)
- juice of 2 Meyer lemons
- 4 c. blueberries
- ⅔ c. sugar
- Preheat your oven to 350°. I used small, individual tart pans and covered them with spray and flour.
- Prepare your pie crust and cut out tops and bottoms to fit 8 mini pie crust tins. Press one piece into the bottom of each pan.
- In a small bowl, beat the cream cheese, half the egg, the yogurt, 1 Tbsp flour and half the lemon zest. Dollop a couple of Tablespoons of this mixture on each crust.
- In a large bowl, toss the blueberries, 2 Tbsp. flour, sugar, lemon juice and half the lemon zest. Divide the blueberry mixture among the pies, putting them on top of the yogurt mixture. Top each pie with a piece of pie crust.
- Press the edges of the crust so it is firmly sealed. **or don’t cover the top like in the featured image – when they’re done cover in liquid currant jelly for gloss.
- To the remaining egg, add 1 Tbsp water and mix well. With a pastry brush, brush the tops of the pie crusts with the egg wash.
- Cover the pies with tinfoil and bake for 30 minutes at 350°. Remove the tinfoil and bake for an additional 10-15 minutes, or until the crust is golden brown. If you made the recipe in one large pie as opposed to the mini pies, you will need to extend the baking time a little.
- Serve warm with tea and any leftover blueberry mixture. I just like making blueberries with sugar and lemon juice to eat on their own!
Enjoy your tea, your guests and these out-of-this-world, delicious tarts.
This recipe was adapted from The Creative Bite