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 any...er well...anything better at all. They are not expensive to make - not a bit of it!
*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.