Richmond Maids of Honour
- October 2005
- Makes 10-12
- Takes 15 minutes to make, 20-25 minutes to bake, plus cooling
These almond tarts are thought to have originated in the royal kitchens at Hampton Court Palace. It is believed King Henry VIII named them after Anne Boleyn, who became his second wife but was at the same time maid of honour to his first wife, Catherine of Aragon.
Sweet pastry rounds are filled with a curd cheese and almond cake mixture then baked until risen and golden. Although it’s not traditional, you could add a teaspoon of your favourite jam to the pastry before you add the filling.
- 25.4g (11g saturated)
- 24.3g (8g sugar)
- Flour, for dusting
- 375g pack chilled sweet shortcrust pastry
- 110g curd cheese
- 75g unsalted butter
- 1 egg
- 1 tbsp brandy
- 75g golden caster sugar
- 50g ground almonds
- Finely grated zest of 1 lemon
- Preheat the oven to 200C/fan 180C/ gas 6. Lightly dust a work surface with flour, then roll out the pastry to about the thickness of a pound coin. Cut out 10-12 x 10cm circles with a pastry cutter, and use to line 10-12 deep tartlet or bun tins.
- In a bowl, beat the cheese and butter together until smooth, then beat in the egg and brandy, followed by the sugar, almonds and lemon zest. Spoon the mixture into the pastry cases to half-fill them.
- Bake for 20-25 minutes until risen and golden. Remove the tarts from the oven and put on a wire rack to cool. They will sink a little when cooled.
Keep for up to 2 days in an airtight container.
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