Richmond Maids-of-Honour

Richmond Maids-of-Honour


1 person made this

About this recipe: The most wonderful little things; they always come out so excellent! Most maid-of-honour tarts I've ever seen call for new milk, which is fine for lots of folks, but harder to get for t'others - this calls for things that anybody can go and get at the market. I cannot imagine well...anything better at all. They are not expensive to make - not a bit of it!

ReeveofKnoxshire Tennessee, United States

Makes: 12 tartlets

  • pinch of salt
  • 50g grated bread
  • 110g soft butter
  • 280ml milk
  • 12 tartlet pastry cases (use shop bought pastry to line mini tart tins)
  • 100g sugar
  • 2 eggs
  • 1 lemon
  • 60g toasted and chopped almonds

Prep:45min  ›  Cook:30min  ›  Ready in:1hr15min 

  1. Put salt, bread, sugar and butter into a bowl. Scald milk and pour over the bread; stir 'til butter is all mixed in, and let sit for 45 minutes. In the meanwhile, line tart tins with pastry.
  2. With your finger brush a little bit of cold water in each tartlet, and sprinkle in just a pinch of sugar around it.*
  3. Beat eggs, lemon juice and rind together. Add to the bread and mix well. Now put what looks like around a tablespoonful of the almonds into each case. Pour filling over the almonds.
  4. Bake in oven, which is set at 180 C / Gas 4, 'til golden-brown - I said about 30 minutes, but I never really measure their time. Serve warm.


*There is an excellent 18th century pastry I suggest: 285g flour, 1/2 teaspoonful of salt, (some sugar, if you want it); rub in 110g butter to crumbs, and then add 2 eggs.


*Don't take pains over the cold water and sugar; I've made them without that, and didn't really notice. Maybe this is an old custom,sort of thing.

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