Maids of Honour is a traditional English recipe (from the Elizabethan period) for classic light tarts of butter, sugar, flour, egg, sherry and almond with a filling of fruit preserves baked in pastry cases. The full recipe is presented here and I hope you enjoy this classic English version of: Maids of Honour.
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These dainty, melt in the mouth tartlets are named after the ladies in waiting (attendants) of Elizabeth 1st. The origins of these biscuits are very old indeed, though the form presented here is the modern version.
Ingredients:
For the Pastry:
125g plain flour
2 tsp caster sugar
60g butter
up to 4 tbsp milk
For the Filling:
2 tbsp butter, softened
150g caster sugar
2 tsp plain flour
generous pinch of freshly-grated nutmeg
2 eggs, beaten
2 tbsp cream sherry
130g ground almonds
40g fruit preserves (traditionally strawberry or raspberry, but any flavour will do)
Method:
Add 125g flour and the caster sugar to a bowl and rub in the butter with your fingers until the mixture comes together as coarse breadcrumbs. Add just enough of the milk so that the dough comes together as a ball. Transfer to a floured surface and knead until elastic then roll out to 3mm thick.
Using a pastry cutter cut into 6cm circles. Press these into the base of lightly-buttered tart tin cups and set aside.
Meanwhile, cream together the remaining butter and the sugar along with the flour. Beat in the eggs and sherry then add the ground almonds. Stir to combine then place 1/4 tsp of the jam or preserve in the base of the pastry in the tart tins. Cover with 1 tbsp of the almond mixture then place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 20 minutes, or until the tops are just golden brown.
Allow to cool before removing from the tart tin wells then transfer to a wire rack to cool completely.
