Teatime Temptations With Make-Ahead Sandwiches And Desserts, Anyone Has Time To Give A Tea Party

A tea party like this one fits into the busiest schedule, as almost everything can be made in advance.

The curried tuna sandwich filling and the basil mayonnaise for the ham sandwiches can be stored in the refrigerator for several days. The scones can be baked in the morning, or even the day before, and the sandwiches assembled hours before serving.

Miniature lemon curd tarts are best filled close to serving time, but the lemon curd can be prepared beforehand and the shells baked earlier in the day.

Here’s how to brew tea properly: First, use freshly boiled water. Rinse out a teapot with some of the water, then add one generous teaspoon of tea per person plus one for the pot. Carry the pot to the kettle and pour the boiling water onto the leaves. Brew three to four minutes for small-leaved tea and five to six minutes for larger leaves. Strain and serve.

Game Plan

Up to three days ahead: Make curried tuna sandwich filling and basil mayonnaise for ham sandwiches. Store in refrigerator.

Day before: Bake scones.

Morning of tea: Bake tart shells. Prepare tuna sandwiches and refrigerate. Prepare lemon curd and refrigerate.

Two hours before: Assemble ham sandwiches.

One hour before: Bring tuna sandwiches to room temperature. Assemble lemon tarts.

Just before serving: Brew tea.

Ham and Basil Sandwiches

1/2 cup firmly packed fresh basil leaves

1 cup mayonnaise

1 medium clove garlic, peeled

6 slices whole-wheat bread, crusts removed

Unsalted butter

1/4 pound ham, sliced thin

24 slices pimiento-stuffed olives or other olives

Wash basil leaves and pat dry with paper towel. Place basil, mayonnaise and garlic in blender or food processor and process until pureed, about 1 minute. Spoon into jar, cover and refrigerate until chilled, at least 1 hour. Mixture will keep in refrigerator up to 2 weeks.

Spread each bread slice with thin coating of butter. Spread each with basil mayonnaise. Top with ham to cover completely. Cut each sandwich into 4 pieces. Place small dab of basil mayonnaise in center of each and place olive slice in center of mayonnaise.

Yield: 2 dozen tea sandwiches.

Nutrition information per sandwich: 72 calories, 175 milligrams sodium, 7 milligrams cholesterol, 5 grams fat (63 percent fat calories), 6 grams carbohydrate, 2 grams protein.

Curried Tuna Sandwiches

1 (6-ounce) can solid-pack white tuna, drained and flaked

3 tablespoons currants

3 tablespoons finely chopped walnuts

1 tablespoon fine-sliced green onion

1/2 cup mayonnaise

1-1/2 teaspoons curry powder

4 thin slices white bread

4 thin slices wheat bread

Butter

Place tuna in small bowl. Add currants, walnuts, green onion, mayonnaise and curry powder and mix well. Use at once or store, covered, in refrigerator up to 3 days.

To assemble sandwiches, spread each bread slice with butter. Divide tuna mixture among white bread slices, spreading evenly. Cover with wheat bread slices. Trim off crusts. Cut each sandwich into quarters.

Yield: 16 tea sandwiches.

Nutrition information per one sandwiches: 99 calories, 141 milligrams sodium, 11 milligrams cholesterol, 5 grams fat (45 percent fat calories), 9 grams carbohydrate, 4 grams protein.

Currant Scones

2-1/4 cups unbleached flour

1-1/4 cups cake flour

2/3 cup sugar plus extra for topping

1 tablespoon plus 3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter at room temperature, cut into 1/2-inch pieces

3/4 cup currants

3/4 cup half and half

2 whole eggs

2 egg yolks

1 egg white, lightly beaten

Sift all-purpose and cake flours, 2/3 cup sugar, baking powder and salt into large bowl. Add butter and cut in with pastry cutter until mixture resembles coarse meal. Mix in currants.

Whisk together half and half, whole eggs and yolks in small bowl. Add to dry ingredients and blend with fork just until moistened. Turn dough out onto lightly floured surface and knead 14 to 20 times, adding more flour if necessary to prevent sticking.

Divide dough into 4 equal pieces. Flatten each into circle 3/4 inch thick. Cut each circle into 8 wedges. Separate wedges and place on ungreased baking sheets. Brush tops lightly with egg white. Sprinkle heavily with extra sugar. Bake at 350 degrees until tops are golden brown, about 18 minutes.

Yield: 32 scones.

Nutrition information per each scone: 104 calories, 95 milligrams sodium, 40 milligrams cholesterol, 4 grams fat (35 percent fat calories), 14 grams carbohydrate, 2 grams protein.

Lemon Tarts

1 (15-ounce) package prepared pie crust dough

3 eggs

5 tablespoons butter, melted

1 cup sugar

Juice and finely grated zest of 1 lemon

Whipped cream

Lay dough flat on work surface. With 2-1/2-inch round cookie cutter, cut out circles and place in mini muffin tins. Bake at 400 degrees 5 to 7 minutes or until lightly browned. Cool and remove from tins.

For filling, beat eggs into melted butter in bowl. Stir in sugar and beat until thoroughly combined. Gradually stir in lemon juice and zest.

Cook in top of double boiler over simmering water until thickened, stirring constantly. Let cool before filling tart shells. When ready to serve, place dollop of whipped cream in center of each filled tart.

Yield: 3 dozen.

Nutrition information per serving: 73 calories, 44 milligrams sodium, 17 milligrams cholesterol, 4 grams fat (50 percent fat calories), 9 grams carbohydrate, 1 gram protein.