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Thanks for stopping by my kitchen! Maids of honour are individual pastry tarts filled with jam and sponge cake, dusted with a sprinkling of icing sugar they.
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Maids of Honour Tarts. 1 Remove frozen pastry sheet from box and wrapping. Thaw at room temperature for 30 to 40 minutes, until pastry unfolds easily but is still cold. Remove egg and cheese from the refrigerator and let cheese soften at room temperature for same length of time. 2 Preheat oven to 350F/180C/Gas4.
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Bring to a boil, remove from the heat, and let stand for 10 minutes. In a mixing bowl, combine the bread mixture, butter, almonds, sugar, eggs, and zest. Mix well. Preheat the oven to 350 degrees.
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Directions. Move oven rack to bottom position and preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 2-inch tart tins. Roll out pastry and cut 12 3-inch circles. Fit one pastry circle into each tart tin. Spread one teaspoon of raspberry jam into the bottom of each tart shell. In a medium mixing bowl, cream together softened butter.
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Step two. Rub the butter into the flour, then add the icing sugar and a pinch of salt. Mix the egg yolk with 2 tsp water and add to the flour mixture to make a stiff dough.
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directions. Pre-heat oven to 220C/450F/gas7 and lightly grease a 12 hole bun or muffin tin. Roll out the pastry and stamp out 12 fluted rounds - try to make sure that they are at least 1/4" bigger than needed, as the puff pastry shrinks during baking. Line the bun tray with the pastry rounds and chill them whilst making the filling.
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Step 3. In a medium mixing bowl, beat together the butter and Tate & Lyle Caster Sugar until pale and fluffy. Add the egg, flour, ground almonds, nutmeg, cinnamon and lemon zest followed by the curd cheese. Mix until combined. Step 4. Spoon 1/2 tsp of redcurrant jam into each tart case, then top it up with the curd cheese mixture (about 1 tbsp).
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Method. Preheat the oven to 180C/160C Fan/Gas 4. Roll the pastry out slightly thinner than a one pound coin, then stamp out twelve 9cm/3½in rounds and use to line a 12-hole non-stick patty tin.
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For the filling, whisk the egg, ricotta, almonds, sugar and the brandy (or vanilla extract) in a bowl and set aside. Next, add a tiny teaspoon dot of the lemon curd in the center of each puff pastry center. Then spoon a dessert spoon amount of the ricotta mixture on top of this. Bake for 8 minutes, then reduce heat to 350F or 180C and bake for.
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In a medium bowl, cream together 2 tablespoons butter, 3/4 cup sugar and 1 tablespoon flour. Beat in the eggs and sherry, then stir in the ground almonds. Place 1/4 teaspoon of jam into the bottom of the lined cups. Cover with 1 tablespoon of the almond mixture. Bake for 15 to 20 minutes in the preheated oven, until the tops are lightly browned.
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Chill the tart cases in the fridge as you preheat the oven to 200C/180C Fan/400F. Place the cream cheese and about 1/2 the sugar into the bowl and cream together. Add the egg yolks and mix to thoroughly combine. Add the flour, salt, remaining sugar and lemon zest and mix again to combine.
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Step 1 For the curd cheese, pour the milk into a large pan and add the salt. Bring to a very gentle boil over a medium heat, stirring occasionally. Remove the pan from the heat and stir in the vinegar. Leave to stand without stirring for 5 minutes, until the curds separate from the whey. Step 2 Pour the mixture into the prepared sieve and leave.
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Method. 1. Heat oven to 200c or gas mark 6. 2. Roll out the pastry thinly and cut into 3 inch rounds using a cutter and line 15 patty tins 3. Put a little jam in each pastry case 4. Cream Margarine and sugar and beat in the egg.
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Directions. Preheat the oven to 400 degrees F (200 degrees C) Roll pastry carefully in both directions until about 1/4-inch (7 millimeters) thick, cut in circles about 3-inches (75 millimeters) in.
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Add the icing sugar,egg and vanilla extract, if using, and bring together into adough. Tip the dough out onto a floured work surface and knead briefly until smooth. Wrap in clingfilm and chill for at least 30 minutes, or until needed. Preheat the oven to 200°C, fan 180°C, gas 6. Lightly grease 2 x 12-hole fairy cake tins.
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===== Notes and Credits ===== From "The Good Fare and Cheer of Old England" by Joan Parry Dutton 1960, Published by Reynal & Company, Inc.. It is said that Maids of Honour cakes date from a day in 1525 when Henry VIII saw Maids of Honour for one of his six Queens eating a platter of cakes with such joyous relish that he tried one himself, and found it very good.