It was very pretty last week -- the heat of the previous week was gone and afternoons in the garden were pleasant.
And as I love to have company, I invited three garden club friends to join me for tea and a treat in the garden.
|Under the shade of the tulip poplar on the patio.|
One of the tables on the patio set with a lace cloth and my Blue Italian.
|Blue and White transfer ware is always preferred at Linderhof.|
Through the arbor is the herb garden . . . and the birds were entertaining as they were busy feeding.
|Just tea and a treat.|
But we also had a treat with tea . . . strawberry tarts.
On a Spode Blue Italian sandwich tray -- brought home from my trip to England last year . . . a Harrod's purchase (but alas, not at Harrod's -- at the Harrod's shop at the airport)
|Blue and white looks as good outside as it does inside.|
A mix of Spode blue -- a Blue Room teapot, Blue Italian cups and saucers, an odd creamer that's English and just the same hue as the Spode Blue Italian. Wee tea napkins embroidered in blue and with blue crochet edging.
|Wee strawberry tarts|
St. Paul's Strawberry Cream Cheese Tarts. A recipe from friend Anna and they will be served at the St. Paul's Lutheran Church Salad Luncheon later in June.
It was shady on the patio as we sipped tea and enjoyed a tart or two!
|Mr. and Mrs. Dove who are frequent back garden visitors|
But we had visitors -- I looked up and found these two "spying" on us. I don't know if they're eyeing the tarts or they're wondering if they can swoop down for seed while we're at the table.
The tarts are easy to make but I did deviate from the original recipe by topping with a half of a strawberry instead of the icing called for. My guests thought they were spectacular!
ST. PAUL'S CREAM CHEESE STRAWBERRY TARTS
17.5 oz. Betty Crocker sugar cookie mix
6 T. softened butter
8 ounce container strawberry cream cheese spread
1 c. powdered sugar
2 T. milk
1 aerosol container decorating icing
candy sprinkles, if desired
Mix sugar cookie mix, butter and egg to form dough. Roll dough into 32 1 inch balls. Place in greased mini-muffin cups. Press each ball in bottom and up side of mini-muffin cup (a mini tart shaper or melon baller works well). Bake at 350 for 10 to 11 minutes or until edges just begin to brown. Remove from oven. Cool 1 minute and press center down again. Cool 10 more minutes and remove cookies from pan, cool completely.
Mix cream cheese, powdered sugar and milk with mixer on medium speed until smooth. Fill each cookie cup with rounded teaspoonful of filling. Top each cookie with decorating icing and sprinkles. Store in refrigerator.
Makes 32 cookie tarts. Cookie tart shells can be baked ahead and frozen. Fill after thawing.
NOTE: I made the cookie tart shells, filled them with the cream cheese but topped them with a strawberry instead of icing and sprinkles.
It's Tuesday and I'm joining Marty at A Stroll Thru Life for Tabletop Tuesday and Sandi at Rose Chintz Cottage for Tea Time Tuesday.