Legend has it that Maids of Honour were Henry's the VIII favourite treats. The king came across Anne Boleyn and her Maids of Honour eating the tarts. After tasting one, he was so delighted with its melt-in-the-mouth sensation that he confiscated the recipe and demanded it be kept secret in a locked iron box. Once you've tried one, you will understand why he didn't want to share! We've added a little redcurrant jam at the bottom for a zingy flavour twist.
- 1 x 320g sheet of ready rolled puff pastry 1 x 320g sheet of ready rolled puff pastry
- 50g softened butter 50g softened butter
- 50g Tate & Lyle Caster Sugar 50g Tate & Lyle Caster Sugar
- 1 large egg, lightly beaten 1 large egg, lightly beaten
- 1 tbsp all-purpose flour 1 tbsp all-purpose flour
- 50g ground almonds 50g ground almonds
- 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon 1/4 tsp ground cinnamon
- zest of 2 lemons zest of 2 lemons
- 100g curd cheese 100g curd cheese
- 3-4 tbsp redcurrant jam (or any other jam of choice) 3-4 tbsp redcurrant jam (or any other jam of choice)
HOW TO MAKE THIS RECIPE
1. Preheat the oven to 180C (160C fan).
2. Roll the pastry out to 2mm (slightly thinner than a pound coin), then cut out 12 rounds (using a biscuit cutter) and line them in a 12 hole non-stick patty tin. Place in the fridge while you prepare the filling.
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.
4. Spoon 1/2 tsp of redcurrant jam into each tart case, then top it up with the curd cheese mixture (about 1 tbsp).
5. Bake for 25 minutes or until golden brown and puffed up on top. Transfer to a cooling rack to cool down. Dust lightly with icing sugar and enjoy!
You can use any other jam you'd like, such as strawberry or raspberry.