Lemon Maids of Honour Tarts
One tale is Henry VIII named these tarts after his wives’ ladies in waiting, but what-ever the story, these are very moreish little numbers. I use a six hole muffin tin that are 9cm wide, if you use a standard sized tin that is 7cm wide you will get 12 tarts and will need 3 sheets of pastry.
INGREDIENTS
2 sheets pre-rolled butter puff pastry
250 grams cottage cheese
⅓ cup caster sugar
½ cup ground almonds
1 tablespoon plain flour
2 tablespoons melted butter
finely grated zest 1 large lemon
3 egg yolks
To assemble
⅓ cup lemon curd
¼ cup sliced almonds
icing sugar
METHOD
Preheat the oven to 190˚C.
Cut 4 x 12 cm circles from each sheet of pastry and line the tins. I cook 6 tarts then another batch with 2 tarts.
Stir all the remaining ingredients together in a bowl until well combined.
Place a teaspoon of lemon curd in each tart and top with ¼ cup of the filling and sprinkle with 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. Repeat with the remaining pastry and filling. Cool the tarts completely.
To serve: Dust with icing sugar and serve the day of making. Makes 8
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.