Rhubarb Maids of Honour Tarts

, from Issue #50. August, 2015
Photography by Aaron McLean.
    Rhubarb Maids of Honour Tarts

    One of the stories of how these tarts (originally without the rhubarb) came about tells of Henry VIII discovering the recipe in a locked chest at Hampton Court and presenting it to Anne Boleyn, who was then lady-in-waiting to Henry's wife, Catherine of Aragon. The tarts are very moreish little numbers - and presumably that's how Henry felt about the ladies-in-waiting as well!

    INGREDIENTS

    Rhubarb
    5 slim stalks rhubarb, ends trimmed
    1/4 cup caster sugar
    1/3 cup wild rosehip cordial (I used Aroha)
    1 tablespoon orange juice

    Tarts
    2 or 3 sheets pre-rolled butter puff pastry*
    250 grams cottage cheese
    1/4 cup caster sugar
    1/2 cup ground almonds
    1 tablespoon plain flour
    finely grated zest 1 large lemon
    3 egg yolks

    To assemble
    1/4 cup sliced almonds
    icing sugar

    *NB: I used 2 x 6 hole muffin tins that are 9cm wide to make 8 tarts. If you use a standard sized 12 hole muffin tin that is 7cm wide you will get 12 tarts and will need to use 3 sheets of pastry.

    METHOD

    Preheat the oven to 180˚C.

    Rhubarb: Cut the rhubarb into 3cm pieces and place in a single layer in a baking dish. Sprinkle over the sugar, wild rosehip cordial and the orange juice. Bake for about 10 minutes until tender but not collapsing. Cool then carefully transfer the rhubarb to a plate and tip the syrup into a small jug.

    Tarts: Cut 4 x 12 cm circles from each sheet of pastry and line the tins.

    Place all the remaining ingredients in a bowl and combine.

    Place 2-3 pieces of rhubarb in the base of each tart. Make sure you reserve some pieces of rhubarb for topping each tart. Top with a 1/4 cup of the filling and sprinkle with the 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.

    To serve: Just before serving top each tart with extra rhubarb and dust with icing sugar. Drizzle with a little of the reserved syrup and serve immediately. Makes 8 or 12

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #114
    Check out our
    latest issue:

    Issue #114

    Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.