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Maids of Honour

Maids of Honour

Delicious little fruity bakes taken from the Around Britain cookbook.




Maids of Honour

Ingredients

Shortcrust pastry 500g packet

Curd cheese 227g tub

Eggs 2 large

Soft light brown sugar 110g (4oz)

Single cream 4 tbsp

Brandy, orange flower water or rosewater 2 tbsp

Ground almonds 150g (5oz)

Seedless raisins 50g (2oz), finely chopped

Caster or icing sugar for sifting

Instructions

1

Preheat the oven to 220°C/425°F/Gas 7. Roll the pastry out very thinly – just a little thinner than a one penny piece. Using an 8.5cm (3¼in) fluted or plain round cutter, stamp out 24 rounds from the pastry, re-folding and re-rolling the trimmings if necessary.

2

Line two deep-hole bun tin trays (each hole approximately 6.5cm wide/2cm deep) with the pastry rounds. Chill while making the filling.

3

Place the curd cheese, eggs, sugar, cream, brandy or flower water and almonds in a mixing bowl and beat well together with a whisk. Mix in the raisins and then spoon into the pastry cases.

4

Bake the tarts for 15–20 minutes until well risen, golden brown and feel firm to the touch. Allow the maids of honour to cool a little and then carefully remove them onto a wire rack to cool completely. Sift with icing or caster sugar and serve.

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