Prep 20 mins
Cook 15 mins
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.
- 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
- 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.
OMG - I lived in Richmond for 5 years and dh and I would stop and pick up maids of honor for tea at the weekends (the shop was in Kew, right next to richmond)! I'll make these for dh for father's day as he's always a little homesick!!! Thankyou and i'll let you know how they turn out!