Richmond Maids Of Honour Food

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RICHMOND MAIDS OF HONOUR



Richmond Maids of Honour image

These almond flavoured tarts were a speciality at the court of Henry VIII in Richmond Palace, where they were served to his many queens by the maids of honour. Today, Richmond is a posh suburb of London.

Provided by Sackville

Categories     Pie

Time 55m

Yield 18 tartlets

Number Of Ingredients 10

225 g puff pastry
flour, for dusting
2 tablespoons jam (apricot or apple are traditional)
225 g cottage cheese
75 g caster sugar
1 unwaxed lemon, zested
50 g ground almonds
2 eggs
1 tablespoon brandy
icing sugar, for dusting

Steps:

  • Preheat the oven to 400 F ro 200C and grease some tartlet tins.
  • Roll out the pastry very thinly on a floured surface, and use an 8cm cutter to make rounds to line the tins.
  • Spoon a little jam or jelly into the bottom of each pastry tin.
  • Chill while you make the filling.
  • Sieve the cottage cheese into a bowl and mix in the caster sugar, lemon rind and ground almonds.
  • Beat in the eggs and brandy.
  • Add this to the curd mixture and mix until thoroughly blended.
  • Fill each pastry case two-thirds full with the mixture.
  • Bake for 25 minutes until well risen and puffy.
  • Cool slightly before serving and dust with icing sugar.

Nutrition Facts : Calories 133.4, Fat 7.4, SaturatedFat 1.9, Cholesterol 25.6, Sodium 97, Carbohydrate 12.9, Fiber 0.8, Sugar 5.5, Protein 4

RICHMOND MAIDS OF HONOUR



Richmond Maids of Honour image

this small tartlet originated in Henry VIII's palace of Hampton Court, where it was popular with the Queen's Maids of Honour. Later the secret recipe was made at a shop established at Richmond, Surrey.

Provided by MarieRynr

Categories     Tarts

Time 35m

Yield 20 tarts

Number Of Ingredients 9

8 ounces puff pastry
8 ounces ground almonds
4 ounces caster sugar
2 eggs, beaten
1 ounce flour
4 tablespoons double cream
1 pinch ground nutmeg
2 teaspoons lemon juice
sifted icing sugar

Steps:

  • Set oven to 400*F or Mark 6.
  • Grease and flour 20 patty tins.
  • Roll out the pastry on a lightly floured surface and use to line the tins, trimming the edges neatly.
  • In a bowl, mix together the ground almonds and sugar, then stir in the beaten eggs, flour, cream, nutmeg and lemon juice.
  • Divide the mixture between the pastry cases and bake for about 15 minutes or until firm and golden.
  • Turn out on to a wire rack and allow to cool.
  • Serve dredged with a little icing sugar.

Nutrition Facts : Calories 173.5, Fat 11.7, SaturatedFat 2.4, Cholesterol 25.3, Sodium 36.5, Carbohydrate 14.3, Fiber 1.6, Sugar 6.4, Protein 4.1

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