Maid of Honour Tarts

Rosa Christine Reeve

"Really, they are perfect. PERFECT!!! (good Heavens!--but they ARE perfect, after all). I think a Middle Ages recipe, a very old one anyways; the very first form of cheese-cake; a favourite of Anne Boylne (is that even her name? Bother.)."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 8 servings

May we suggest



  • Prep

  • Cook

  1. Scald milk (--heat 'til steaming a bit, but not boiling), and pour over salt, bread, sugar and butter. Stir 'til butter is all melted and mixed in; let set for 1 hour.
  2. (Tart paste) Mix up the dry ingredient; rub in butter to fine crumbs. Beat in eggs, and roll out as normal. Line tart shell; you should be able to fill 8 shells. Chill 'til the 1 hour is through.
  3. Turn on oven to 400F. Beat the eggs and lemon together and add to the bread mixture.
  4. Brush the tart paste with ice water and sprinkle with sugar (turning round to dredge). Fill shells with the glop--er, the mixture. Sprinkle what looks like about a tablespoon of the almonds; with a table-knife (or something like) push the almonds under, so they won't burn. Bake for 5 minutes, then turn heat down to 350F. Bake 'til tarts are golden with a sort of cracked-looking top. Cool a bit and eat while warm.


Read all reviews 0

Other stories that may interest you