Richmond maids of honour
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Richmond maids of honour
- Prep time:
- 20 mins
- Cook time:
- 20 mins
- Serves:
- 10
Supposedly invented in Henry VIII’s court, these little puffed pastry tarts have been seducing people since the sixteenth century - from Eleanor Smallwood
Ingredients
- 300g Puff pastry
- 85 g ground Almonds
- 85g caster sugar
- 2 tsp plain flour
- 2 egg yolks
- 2 tbsp double cream
- 2 tsp orange flower water
Method
1. Roll out the puff pastry very thinly on a well-floured surface. Use an 8.5cm biscuit cutter (or one a little bigger than the tartlet moulds) to cut out ten circles of pastry. Press the rounds into the tartlet moulds and chill in the fridge for 20 minutes.2. Preheat the oven to 180C/gas 4.
3. Mix together the ground almonds, sugar and flour. Stir in the egg yolks, cream and orange flower water.
4. Drop spoonfuls of the almond mixture into the tartlet cases and smooth down a little with the back of the spoon. Bake for 20 minutes or until risen and golden. Maids of honour don’t keep well and are best eaten warm from the oven.
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