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Maids Of Honour Tarts
According to tradition these classic little curd tarts were named after
the Maids of Honour attending Queen Elizabeth I. Another tradition is that
King Henry VIII gave this name to the young women who attended Anne Boleyn.
Whatever you would like to believe, one thing remains, these certainly are
delicious.
1lb approx shortcrust pastry (store bought or home made)
8oz Fresh Curds (see below for recipe)
1/2 cup Butter
3 Eggs
1/2cup Caster Sugar ( Superfine - may be made by whizzing in food processor
for a minute or two)
Pinch Cinnamon
1-1/2 to 2 Tbls chopped Blanched Almonds
1-1/4 Tbls Brandy
Juice & rind of 1 Lemon
2-1/2 Tbls Orange-flower Water
1/4 cup + 2 Tbls Currants (may use sultanas or raisins if not available)
CURDS
5 cups fresh Milk
5 cups boiling Water
1 Tbls Lemon Juice
2 beaten Eggs
Line 16-20 depending if using patty/muffin tins with the rolled out pastry.
Rub the fresh curds through a coarse strainer/sieve and blend with the
softened butter. Beat the eggs with the brandy and add to the curds with the
sugar, cinnamon,almonds, lemon rind and juice and orange-flower water; mix
well. Fill the lined muffin/patty tins, sprinkle with currants and bake 350
deg F for 20-25 mins approx.
Please feel free to email any requests for recipe's long lost
or remembered from your childhood or visits to Great Britain and
I
will try to help you.
gourmet@thebritishshoppe.com
Barbara
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