Maids of honour
- The Rainbow Team
- May 19, 2015
- 1 min read
These dainty cakes were believed to have been served to Anne Boleyn
and her maids of honour
Ingredients
flour, for dusting
375g (13oz) pack chilled all-butter puff pastry
225g (8oz) curd cheese
50g (2oz) caster sugar
30g (1¼oz) ground almonds
1 egg and 1 egg yolk
grated zest of 1 lemon (optional)
2-3 tbsp lemon curd
Method
Preheat the oven to 220°C/425°F/Gas Mark 7
On a lightly floured work surface, roll out the puff pastry to a thickness of
3mm (1/8in). Cut out 24 circles with a 8cm (3in) round cutter
Line 2 12-hole jam tart tins with the pastry circles
Now make the filling. In a large mixing bowl, put the curd cheese, caster sugar, ground almonds, egg, egg yolk and lemon zest (if using)
Combine with a wooden spoon or flexible spatula until smooth and evenly mixed.
If using lemon curd, spoon half a teaspoon into each pastry case (but no more as it expands dramatically during baking)
Spoon a dessertspoonful of the curd mixture into each case.
Bake in the preheated oven in two batches for 20-22 mins until puffed
up and golden brown on top
Transfer to a wire rack and leave to cool for a few minutes before lifting them out of the tin
Leave to cool completely, or serve while still just faintly warm
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