Best 7 Maid Of Honour Tarts Recipes

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 HONOR TARTS II

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Generously grease 12 2-inch tart tins.
• Roll out pastry. Cut 12 3-inch circles. Reserve pastry scraps. Fit pastry circles into greased tart tins. Spread 1 teaspoon of jam into bottom of each tart shell.
• In a small mixing bowl, beat together egg, sugar, and salt until light in color. Mix in milk and almonds. Spoon an equal amount of filling into each tart shell. Cut pastry scraps into small strips and form a cross on top of each tart.
• Bake in preheated oven for 15 minutes, until tops are golden brown.

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 HONOUR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C) Roll pastry carefully in both directions until about 1/4-inch (7 millimeters) thick, cut in circles about 3-inches (75 millimeters) in diameter and allow to rest. Mix cheese, sugar, lemon rind, and almonds, then add egg and mix until combined. Press pastry into mini muffin pans. It is important that it is thin on the base and thick on the sides. Fill about 2/3 full with mixture and bake for about 25 minutes, or until golden brown.

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.

MAIDS OF HONOUR - TRADITIONAL ENGLISH CUSTARD CHEESECAKE TARTS

Steps:

• Pre-heat the oven to 425F degrees.
• In a mixing bowl, stir together the flour with the diced butter and the scant teaspoonfuls of shortening. Cover and place the bowl into the freezer for 10 to 15 minutes.
• Meanwhile, in another bowl, place the eggs, lemon juice, rosewater or orange-flower water, and a pinch of salt and put in the refrigerator. Using a food processor (or by hand, but this will take some elbow grease), blend the fats and flour until the pastry just begins to come together, yet still is a little coarse and crumbly. Take care not to over-blend, as this process goes quickly, so watch carefully. Gradually feed the liquids in through the feeder spout until the pastry is almost coming together. Scoop it out onto a flour-dusted work surface and knead a few times with your hands, then form into two discs, wrap each disc in cling wrap, and chill in the refrigerator for 30 minutes before rolling out.
• While pastry is chilling, make the filling. Cut lengthwise down the vanilla bean with the tip of a sharp knife. Place the vanilla bean with the cream into a saucepan, and heat to just under the boiling point over a medium heat. Do not boil or it will curdle. Off the heat and remove the bean, scraping some of the seeds into the cream. Now add the butter, sugar, ground almonds, egg, lemon zest and juice, and the rosewater or orange-flower water, stirring well to combine. Let stand for about 10 minutes.
• Roll out half the pastry, cut out 12 rounds with a 3-inch round cutter, and place into a 12-hole tart or muffin pan, pressing down with your fingers so they're well lined. Spoon half the filling into the pastry cases (remembering you'll have a second batch to do). Leave a good inch below the rim, as the custard will rise up as it bakes. Dust lightly with some fresh nutmeg and transfer carefully to the pre-heated oven and bake for 15-20 minutes until the custard's golden and puffy.
• Let the tarts sit in the pan for a few minutes before standing, unmolded, on a wire rack to cool. Dust tops with icing sugar.
• When the pan is cool, repeat with the remaining ingredients.
• Leave the tarts to cool a little before serving (arrange them on a pretty serving plate or silver platter), but they are best eaten still slightly warm.

MAIDS OF HONOUR

Steps:

• Preheat oven to 180*C/350*F/Gas mark 4. and line a tray with 12 small shallow cases
• Add the plain flour into a large bowl and add the 100g of butter. Mix together using the rubbing method/ using fingertips until it had a bread crumb consistency.
• Use a butter knife and slowly add in the water until a dough has formed. Then roll out onto a surface, preferably with plain flour sprinkled onto it, to the thickness of approx. a £1 coin
• Cut into circles so you can line it in the cake case and it will just start to hang over. Do this until you have used up all of the pastry
• Add 1/2 tsp of your choice of filling( e.g jam) into every case with pastry and then leave to the side
• Add all filling ingredients and beat into a bowl together. Then add 1tsp of mixture into every tart and put into the oven for 20 mins or until golden brown.