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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 any...er well...anything better at all. They are not expensive to make - not a bit of it!
pinch of salt
50g grated bread
110g soft butter
12 tartlet pastry cases (use shop bought pastry to line mini tart tins)
60g toasted and chopped almonds
45 min › Cook:
30 min › Ready in:
1 hr 15 min
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.
With your finger brush a little bit of cold water in each tartlet, and sprinkle in just a pinch of sugar around it.*
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.
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. Tip
*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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