Maids of Honour
Delicious little fruity bakes taken from the Around Britain Cookbook.
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.
Categories:Around Britain CookbookBaking RecipesBritishFlavours of the WorldFreezer FriendlyFruitPastrySmall Cakes
