Maids Of Honor Tarts I Food

MAIDS OF HONOR TARTS I

Steps:

• Move oven rack to bottom position and preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 2-inch tart tins.
• Roll out pastry and cut 12 3-inch circles. Fit one pastry circle into each tart tin. Spread one teaspoon of raspberry jam into the bottom of each tart shell.
• In a medium mixing bowl, cream together softened butter or margarine and white sugar until light and fluffy. Mix in egg. Add flour, baking powder, and almond extract and mix until all ingredients are thoroughly combined. Pour 1 tablespoon of batter into each tart shell.
• Bake in preheated oven for 20 minutes, until risen and firm. Dust tarts with confectioners' sugar.

MAIDS OF HONOUR TARTS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Roll the pastry out slightly thinner than a one pound coin, then stamp out twelve 9cm/3½in rounds and use to line a 12-hole non-stick patty tin. Place the tray of pastry discs in the fridge while you make the filling.
• Cream together the butter and sugar in a bowl until pale and fluffy. Beat in the egg, flour, ground almonds, nutmeg (or ground mace) and lemon zest. Stir in the curd cheese, being careful not to overwork the mixture as it can split.
• Spoon the mixture into the tart cases and bake for 25 minutes, or until risen and lightly browned on top. Transfer to a wire rack and leave to cool completely before serving.

MAIDS-OF-HONOR

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a medium bowl, stir together 1 cup flour and 1 tablespoon sugar. Cut in 1/4 cup butter until smaller than peas. Sprinkle 1 tablespoon of milk at a time over the dough until moistened. Form dough into a ball. On a lightly floured surface, roll dough out to 1/8 inch thickness. Cut into 2 1/2 inch circles using a cookie or biscuit cutter. Press circles into the bottom and up the sides of ungreased mini muffin cups. set aside.
• In a medium bowl, cream together 2 tablespoons butter, 3/4 cup sugar and 1 tablespoon flour. Beat in the eggs and sherry, then stir in the ground almonds. Place 1/4 teaspoon of jam into the bottom of the lined cups. Cover with 1 tablespoon of the almond mixture.
• Bake for 15 to 20 minutes in the preheated oven, until the tops are lightly browned. Allow to cool slightly before removing from muffin tins to cool on wire racks.

MAIDS OF HONOR (TARTS)

Steps:

• Cream butter and sugar.
• Add eggs and beat until light.
• Add sifted flour, salt, and baking powder.
• Form small balls between hands and put into small cupcake pans or muffin pans.
• Make a deep hole in center by pushing up around edges.
• Mix jam and nuts together; fill tarts.
• Bake at 375°F for about 12 minutes, until lightly browned.
• Top with whipped cream when serving.

MAID OF HONOUR TARTS

Steps:

• Prepare pastry and line the tart shells.
• Mix the beaten egg, sugar and butter together until creamy.
• Add vanilla and walnuts.
• If desired, a little jam or jelly may be placed in each tart shell before adding the nut mixture.
• Place a spoonful of nut mixture into each tart shell.
• Bake at 350 degrees Fahrenheit until filling is delicately browned, approximately 10 to 15 minutes.

MAID OF HONOR TARTS

Steps:

• For the crust in a mixing bowl, combine the flour, salt, and sugar. Add the shortening and work it through with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, and work it in with your hands until you have a smooth ball of dough. Wrap the dough in plastic and refrigerate for at least 30 minutes.
• Remove dough from fridge and place on a lightly floured surface and roll out to about 1/4 - 1/2 inch thick. You can use a glass or biscuit cutter to cut out circles. Place cut outs in a muffin or tart pan. Place a 1/4 tsp. of the preserves in the center of each crust. In a mixing bowl mix beat the filling ingredients and then place 1 tablespoon of filling over the preserves in each crust. Bake at 400 for 20 min or until lightly browned.
• Mix confectioners sugar, extract and milk until desired consistency. You may add more sugar to thicken. Frost each tart after cooling and then top with a piece of a maraschino cherry if desired.