Prep
40 minsBake
25 minsServes
12Difficulty
Medium About
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.
Preheat the oven to 180C (160C fan).
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.
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.
Spoon 1/2 tsp of redcurrant jam into each tart case, then top it up with the curd cheese mixture (about 1 tbsp).
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!
Ingredients – 11 items
1
Puff pastry
Sheet ready-rolled
Unsalted butter, softened
Tate & Lyle Caster Sugar
Large eggs
Lightly beaten
All purpose flour
Almonds
Ground
Nutmeg
Ground
Cinnamon powder
Lemons, zested
Cheese curd
Jam
Of your choice
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