Prep 30 mins
Cook 25 mins
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.
- 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
- 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.