Lemon Maids of Honour Tarts
One tale is Henry VIII named these tarts after his wives’ ladies in waiting, but what-ever the story, these are very moreish little numbers. I use a six hole muffin tin that are 9cm wide, if you use a standard sized tin that is 7cm wide you will get 12 tarts and will need 3 sheets of pastry.
- 2 sheets pre-rolled butter puff pastry
- 250 grams cottage cheese
- ⅓ cup caster sugar
- ½ cup ground almonds
- 1 tablespoon plain flour
- 2 tablespoons melted butter
- finely grated zest 1 large lemon
- 3 egg yolks
To assemble
- ⅓ cup lemon curd
- ¼ cup sliced almonds
- icing sugar
Preheat the oven to 190˚C.
Cut 4 x 12 cm circles from each sheet of pastry and line the tins. I cook 6 tarts then another batch with 2 tarts.
Stir all the remaining ingredients together in a bowl until well combined.
Place a teaspoon of lemon curd in each tart and top with ¼ cup of the filling and sprinkle with sliced almonds.
Bake for 20 minutes, turning the tray for even browning, until golden and puffed and the pastry is crisp. Cool for a few minutes then remove from the tins to a cooling rack. Repeat with the remaining pastry and filling. Cool the tarts completely.
To serve: Dust with icing sugar and serve the day of making. Makes 8
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!