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British Food Recipes - Maids Of Honour Tarts Recipe

A selection of gourmet food recipes from Barbara Jago-Ford co-owner of The British Shoppe.
 

RECIPE LINKS:  
RecipesDate and Walnut Teabread, Quick and Easy Crème Brulee, ChranachanTrifle, Coronation Chicken, High Tea - Baked Beans on ToastBonfire Toffee, Double Devon Cream FudgeHoliday StuffingsEarl Grey Bread & Butter PuddingTraditional Scotch DinnerRed Velvet CakeHot Cross BunsStilton & Fresh Pear Savoury TartWelsh Rarebit (Rabbit) RecipeBlancmangeCurry MasalaTreacle PuddingYorkshire PuddingCottage PieFlapjacksEnglish Toffee ApplesCustard TartBraised Leg Of LambHarvest Pudding(Hot Coronation Turkey)Sticky Toffee PuddingMaids Of Honour TartsEton Mess PuddingSticky Gooey Ginger CakeFront Parlour Tea SconesScotch EggsTreacle SpongeTea CakesLemon CurdBanoffi PieHam & Pineapple TopknotsKedgereeLunchtime Salad RecipePots-Au-Chocolat RecipeSomerset Pork With Apples RecipeSteaks with Stilton Cheese Sauce RecipeStilton and Grape Avocados RecipeSummer Pudding RecipeQueen's Cake Recipe


    

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Maids Of Honour Tarts

 

According to tradition these classic little curd tarts were named after the Maids of Honour attending Queen Elizabeth I. Another tradition is that King Henry VIII gave this name to the young women who attended Anne Boleyn. Whatever you would like to believe, one thing remains, these certainly are delicious.

1lb approx shortcrust pastry (store bought or home made)
8oz Fresh Curds (see below for recipe)
1/2 cup Butter
3 Eggs
1/2cup Caster Sugar ( Superfine - may be made by whizzing in food processor for a minute or two)
Pinch Cinnamon
1-1/2 to 2 Tbls chopped Blanched Almonds
1-1/4 Tbls Brandy
Juice & rind of 1 Lemon
2-1/2 Tbls Orange-flower Water
1/4 cup + 2 Tbls Currants (may use sultanas or raisins if not available)

CURDS
5 cups fresh Milk
5 cups boiling Water
1 Tbls Lemon Juice
2 beaten Eggs

Line 16-20 depending if using patty/muffin tins with the rolled out pastry. Rub the fresh curds through a coarse strainer/sieve and blend with the softened butter. Beat the eggs with the brandy and add to the curds with the sugar, cinnamon,almonds, lemon rind and juice and orange-flower water; mix well. Fill the lined muffin/patty tins, sprinkle with currants and bake 350 deg F for 20-25 mins approx.


 

Please feel free to email any requests for recipe's long lost or remembered from your childhood or visits to Great Britain and I will try to help you. gourmet@thebritishshoppe.com
 

Barbara

 


 



 

RECIPE LINKS:  
RecipesDate and Walnut Teabread, Quick and Easy Crème Brulee, ChranachanTrifle, Coronation Chicken, High Tea - Baked Beans on ToastBonfire Toffee, Double Devon Cream FudgeHoliday StuffingsEarl Grey Bread & Butter PuddingTraditional Scotch DinnerRed Velvet CakeHot Cross BunsStilton & Fresh Pear Savoury TartWelsh Rarebit (Rabbit) RecipeBlancmangeCurry MasalaTreacle PuddingYorkshire PuddingCottage PieFlapjacksEnglish Toffee ApplesCustard TartBraised Leg Of LambHarvest Pudding(Hot Coronation Turkey)Sticky Toffee PuddingMaids Of Honour TartsEton Mess PuddingSticky Gooey Ginger CakeFront Parlour Tea SconesScotch EggsTreacle SpongeTea CakesLemon CurdBanoffi PieHam & Pineapple TopknotsKedgereeLunchtime Salad RecipePots-Au-Chocolat RecipeSomerset Pork With Apples RecipeSteaks with Stilton Cheese Sauce RecipeStilton and Grape Avocados RecipeSummer Pudding RecipeQueen's Cake Recipe





 

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