the official FOREW ORD B Y GARETH NEAME “ As usual our expectations are disappointed. Let’s have some tea.” L ORD GRANTHAM3 4 1 2 TA B L E of C O NTENT S Foreword by Gareth Neame 9 Introduction 11 Tea at Downton Abbey 15 British Tea Characteristics 16 P A S T R I E S , B U N S & B I S C U I T S 18 C AKE S , TAR T S & P U DD I NG S 54 T E A S A N D W I C H E S & S A V O R Y B I T E S 110 P RES E R V ES & S P RE A D S 1243 4 1 2 TA B L E of C O NTENT S Foreword by Gareth Neame 9 Introduction 11 Tea at Downton Abbey 15 British Tea Characteristics 16 P A S T R I E S , B U N S & B I S C U I T S 18 C AKE S , TAR T S & P U DD I NG S 54 T E A S A N D W I C H E S & S A V O R Y B I T E S 110 P RES E R V ES & S P RE A D S 124Scones have been essential to the British teatime tradition since the mid-nineteenth century, when, according to legend, the fashionable Duchess of Bedford ordered her servants to sneak the small cakes and hot tea into her room for an afternoon snack. In time, she began inviting her friends to join her for afternoon tea, and this homey ritual became a social trend. Queen Victoria, hearing of the new convention, soon began hosting fancy-dress tea parties. The tradition continued into the twentieth century, with Mrs. Patmore serving scones to Lord and Lady Grantham at her bed-and-breakfast in season 6 of Downton Abbey. Preheat the oven to 425°F (220°C). Have ready an ungreased sheet pan. In a large bowl, whisk together the flour, baking powder, the 2 teaspoons sugar, and salt. Using a large spoon, stir in the currants and cream just until combined. Using your hands, gently gather the dough together, kneading it against the side of the bowl until it holds together in a rough ball. Lightly flour a work surface and turn the dough out onto it. Roll out the dough about ¾ inch (2 cm) thick. Using a 3-inch (7.5-cm) round cutter, cut out rounds from the dough, pressing straight down and lifting straight up and spacing them as closely together as possible. Place the dough rounds at least 2 inches (5 cm) apart on the sheet pan. Gather up the dough scraps, knead briefly on the floured work surface, roll out the dough again, cut out more rounds, and add them to the pan. Using a pastry brush, lightly brush the tops of the scones with the egg white mixture, then sprinkle evenly with the remaining sugar. Bake the scones until golden, 10–12 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature. 2 cups (250 g) flour, plus more for the work surface 1 tablespoon baking powder 2 teaspoons sugar, plus 1 tablespoon for sprinkling 1 teaspoon salt ½ cup (70 g) dried currants ¾ cup plus 2 tablespoons (200 ml) heavy cream FOR TH E TOPPI NG 1 egg white, lightly beaten with 1 teaspoon water makes 10 scones P AS TRIES, BUNS & BISCUIT S 21 EN GLISH C REA M SC O NES t e a et i q uet t e A scone should always be torn in two rather than cut with a knife, which would make the scone seem heavy.Scones have been essential to the British teatime tradition since the mid-nineteenth century, when, according to legend, the fashionable Duchess of Bedford ordered her servants to sneak the small cakes and hot tea into her room for an afternoon snack. In time, she began inviting her friends to join her for afternoon tea, and this homey ritual became a social trend. Queen Victoria, hearing of the new convention, soon began hosting fancy-dress tea parties. The tradition continued into the twentieth century, with Mrs. Patmore serving scones to Lord and Lady Grantham at her bed-and-breakfast in season 6 of Downton Abbey. Preheat the oven to 425°F (220°C). Have ready an ungreased sheet pan. In a large bowl, whisk together the flour, baking powder, the 2 teaspoons sugar, and salt. Using a large spoon, stir in the currants and cream just until combined. Using your hands, gently gather the dough together, kneading it against the side of the bowl until it holds together in a rough ball. Lightly flour a work surface and turn the dough out onto it. Roll out the dough about ¾ inch (2 cm) thick. Using a 3-inch (7.5-cm) round cutter, cut out rounds from the dough, pressing straight down and lifting straight up and spacing them as closely together as possible. Place the dough rounds at least 2 inches (5 cm) apart on the sheet pan. Gather up the dough scraps, knead briefly on the floured work surface, roll out the dough again, cut out more rounds, and add them to the pan. Using a pastry brush, lightly brush the tops of the scones with the egg white mixture, then sprinkle evenly with the remaining sugar. Bake the scones until golden, 10–12 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature. 2 cups (250 g) flour, plus more for the work surface 1 tablespoon baking powder 2 teaspoons sugar, plus 1 tablespoon for sprinkling 1 teaspoon salt ½ cup (70 g) dried currants ¾ cup plus 2 tablespoons (200 ml) heavy cream FOR TH E TOPPI NG 1 egg white, lightly beaten with 1 teaspoon water makes 10 scones P AS TRIES, BUNS & BISCUIT S 21 EN GLISH C REA M SC O NES t e a et i q uet t e A scone should always be torn in two rather than cut with a knife, which would make the scone seem heavy.45 P AS TRIES, BUNS & BISCUIT S Preheat the oven to 350°F (180°C). Line three sheet pans with parchment paper. In a medium bowl, whisk together the flour and salt. In a large bowl, using an electric mixer, beat the butter on medium speed until smooth, about 1 minute. Add the sugar, increase the speed to medium-high, and beat until fluffy and lighter in color, 2–3 minutes. Add the egg and vanilla and beat until fully incorporated. On medium-low speed, add the flour mixture and beat just until blended. Put a few spoonfuls of flour in a small, shallow bowl to use for dipping. Using your hands, shape the dough into 11/2-inch (4-cm) balls each weighing about 11/4 oz (35 g)—about the size of a golf ball—and set aside on a work surface. Working with 6 dough balls at a time, dip half of each ball into the flour to coat the upper half lightly and arrange the balls, flour side up and about 3 inches (7.5 cm) apart, on a prepared pan. Lightly flour a 3-inch (7.5-cm) cookie stamp and gently but firmly flatten the dough ball until the dough reaches the edges of the stamp (any excess can be trimmed away with the tip of a knife). Carefully lift off the stamp. Repeat the flouring and pressing with the remaining dough balls, arranging them on the remaining two sheet pans. Bake one sheet pan at a time (slide the remaining pans into the refrigerator if the kitchen is warm) until the biscuits are pale golden brown around the edges (the bottoms will be more golden brown than the edges), 15–17 minutes. Let the biscuits cool on the pan on a wire rack for 10 minutes, then serve. The biscuits are best when served the same day. 21/3 cups (300 g) flour, plus more for dipping ½ teaspoon salt ¾ cup (170 g) cold unsalted butter, diced ½ cup (100 g) sugar 1 egg 1 teaspoon pure vanilla extract makes about 17 biscuits The original version of this confection, popular in the Regency period of the early 1800s, was a sturdy, unsweetened biscuit (aka cookie) stamped with the traditional feather emblem of the Prince. Made by commercial bakers, it was served after dinner for dunking into sweet wine. This newer, softer version is lightly sweetened and makes a delicious addition to the teatime plate. The Prince would give you permission to forgo his feathers and use any decorative stamp you like. PRINCE OF W ALES BISCUIT S t e a et i q uet t e These biscuits have a low percentage of sugar, so don’t expect browning. If you want a slightly sweeter cookie, increase the sugar amount to 2/3 cup (140 g).45 P AS TRIES, BUNS & BISCUIT S Preheat the oven to 350°F (180°C). Line three sheet pans with parchment paper. In a medium bowl, whisk together the flour and salt. In a large bowl, using an electric mixer, beat the butter on medium speed until smooth, about 1 minute. Add the sugar, increase the speed to medium-high, and beat until fluffy and lighter in color, 2–3 minutes. Add the egg and vanilla and beat until fully incorporated. On medium-low speed, add the flour mixture and beat just until blended. Put a few spoonfuls of flour in a small, shallow bowl to use for dipping. Using your hands, shape the dough into 11/2-inch (4-cm) balls each weighing about 11/4 oz (35 g)—about the size of a golf ball—and set aside on a work surface. Working with 6 dough balls at a time, dip half of each ball into the flour to coat the upper half lightly and arrange the balls, flour side up and about 3 inches (7.5 cm) apart, on a prepared pan. Lightly flour a 3-inch (7.5-cm) cookie stamp and gently but firmly flatten the dough ball until the dough reaches the edges of the stamp (any excess can be trimmed away with the tip of a knife). Carefully lift off the stamp. Repeat the flouring and pressing with the remaining dough balls, arranging them on the remaining two sheet pans. Bake one sheet pan at a time (slide the remaining pans into the refrigerator if the kitchen is warm) until the biscuits are pale golden brown around the edges (the bottoms will be more golden brown than the edges), 15–17 minutes. Let the biscuits cool on the pan on a wire rack for 10 minutes, then serve. The biscuits are best when served the same day. 21/3 cups (300 g) flour, plus more for dipping ½ teaspoon salt ¾ cup (170 g) cold unsalted butter, diced ½ cup (100 g) sugar 1 egg 1 teaspoon pure vanilla extract makes about 17 biscuits The original version of this confection, popular in the Regency period of the early 1800s, was a sturdy, unsweetened biscuit (aka cookie) stamped with the traditional feather emblem of the Prince. Made by commercial bakers, it was served after dinner for dunking into sweet wine. This newer, softer version is lightly sweetened and makes a delicious addition to the teatime plate. The Prince would give you permission to forgo his feathers and use any decorative stamp you like. PRINCE OF W ALES BISCUIT S t e a et i q uet t e These biscuits have a low percentage of sugar, so don’t expect browning. If you want a slightly sweeter cookie, increase the sugar amount to 2/3 cup (140 g).75 CAKES, T AR T S & PUDDINGS To make the tart pastry, in a bowl, whisk together the flour, sugar, and salt. Scatter the butter over the flour mixture and, using your fingertips, two knives, or a pastry blender, work in the butter until the mixture forms large, coarse crumbs. In a small bowl, whisk together the egg yolk and water until blended. Add the egg mixture to the flour mixture and stir and toss gently with a fork until the flour mixture is evenly moistened and forms clumps. Feel the dough; it should be just damp enough to form a rough mass. If necessary, mix in a few more drops of water to achieve the correct consistency. Turn out the dough onto a large piece of storage wrap, cover with the wrap, and shape into a smooth disk. Refrigerate the wrapped dough at least 1 hour or up to overnight. Have ready sixteen 3-inch (7.5-cm) tartlet pans. On a lightly floured work surface, roll out the dough about 1/4 inch (6 mm) thick. Using a round pastry cutter about 3 inches (7.5 cm) in diameter, cut out as many rounds as possible. One at a time, transfer the dough rounds to the tartlet pans, gently pressing the dough onto the bottom and up the sides of each pan and trimming off any overhang. Gather up the scraps, press together, reroll, cut out more rounds, and line the remaining pans. Place the lined pans on a sheet pan and place in the freezer until well chilled, about 30 minutes. About 15 minutes before the pastry shells are ready to bake, preheat the oven to 375°F (190°C). Using a fork, prick the bottom and sides of the pastry lining each pan. Bake the tartlet shells until golden, 12–14 minutes. Transfer to a wire rack and let cool completely. Carefully remove the cooled tartlet shells from the pans. Fill the shells with the lemon curd, spreading it in an even layer. Garnish with the fruit or flowers, dust with confectioners’ sugar (if using), and serve. FO R TH E TA RT PA STRY 11/4 cups (155 g) flour, plus more for the work surface 3 tablespoons sugar 1/4 teaspoon salt 10 tablespoons (140 g) cold unsalted butter, cut into tablespoon-size pieces 1 egg yolk 1½ tablespoons ice-cold water, or more if needed 1 cup (250 g) Lemon Curd (page 134) Fresh berries, thin lemon slices, or edible blossoms, for garnish Confectioners’ sugar, for dusting (optional) makes sixteen 3-inch (7.5-cm) tarts In the late nineteenth and early twentieth century, lemon curd had a prominent place on the afternoon tea table as the preferred alternative to jam. It was a precious choice as well because, unlike jam, the egg-based curd needed refrigeration for long-term storage. Here, spooned into small, crisp tart shells, it becomes the ideal filling for a quintessential teatime offering. LEMON T AR T S et i q uet t e n o t e Small cakes and tarts are often featured on the tea table in Downton Abbey. These bite-size treats were considered finger food, which freed guests from using a knife and fork.75 CAKES, T AR T S & PUDDINGS To make the tart pastry, in a bowl, whisk together the flour, sugar, and salt. Scatter the butter over the flour mixture and, using your fingertips, two knives, or a pastry blender, work in the butter until the mixture forms large, coarse crumbs. In a small bowl, whisk together the egg yolk and water until blended. Add the egg mixture to the flour mixture and stir and toss gently with a fork until the flour mixture is evenly moistened and forms clumps. Feel the dough; it should be just damp enough to form a rough mass. If necessary, mix in a few more drops of water to achieve the correct consistency. Turn out the dough onto a large piece of storage wrap, cover with the wrap, and shape into a smooth disk. Refrigerate the wrapped dough at least 1 hour or up to overnight. Have ready sixteen 3-inch (7.5-cm) tartlet pans. On a lightly floured work surface, roll out the dough about 1/4 inch (6 mm) thick. Using a round pastry cutter about 3 inches (7.5 cm) in diameter, cut out as many rounds as possible. One at a time, transfer the dough rounds to the tartlet pans, gently pressing the dough onto the bottom and up the sides of each pan and trimming off any overhang. Gather up the scraps, press together, reroll, cut out more rounds, and line the remaining pans. Place the lined pans on a sheet pan and place in the freezer until well chilled, about 30 minutes. About 15 minutes before the pastry shells are ready to bake, preheat the oven to 375°F (190°C). Using a fork, prick the bottom and sides of the pastry lining each pan. Bake the tartlet shells until golden, 12–14 minutes. Transfer to a wire rack and let cool completely. Carefully remove the cooled tartlet shells from the pans. Fill the shells with the lemon curd, spreading it in an even layer. Garnish with the fruit or flowers, dust with confectioners’ sugar (if using), and serve. FO R TH E TA RT PA STRY 11/4 cups (155 g) flour, plus more for the work surface 3 tablespoons sugar 1/4 teaspoon salt 10 tablespoons (140 g) cold unsalted butter, cut into tablespoon-size pieces 1 egg yolk 1½ tablespoons ice-cold water, or more if needed 1 cup (250 g) Lemon Curd (page 134) Fresh berries, thin lemon slices, or edible blossoms, for garnish Confectioners’ sugar, for dusting (optional) makes sixteen 3-inch (7.5-cm) tarts In the late nineteenth and early twentieth century, lemon curd had a prominent place on the afternoon tea table as the preferred alternative to jam. It was a precious choice as well because, unlike jam, the egg-based curd needed refrigeration for long-term storage. Here, spooned into small, crisp tart shells, it becomes the ideal filling for a quintessential teatime offering. LEMON T AR T S et i q uet t e n o t e Small cakes and tarts are often featured on the tea table in Downton Abbey. These bite-size treats were considered finger food, which freed guests from using a knife and fork.Next >