Maids of honour tarts

    35 min

    Delectable, traditional tarts with a simple almond and raspberry jam filling. The lore behind the origin of Maids of honour tarts varies, as do the recipes themselves, but one thing is for certain - Henry VIII adored them!

    52 people made this

    Makes: 12 maids of honour tarts

    • 250g shortcrust pastry
    • 85g raspberry jam
    • 1 egg
    • 100g caster sugar
    • 1/4 teaspoon salt
    • 2 tablespoons milk
    • 140g ground almonds

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat the oven to 200 C / Gas 6. Grease twelve 5cm tart tins.
    2. Roll out pastry. Stamp out twelve circles a little larger than the tins, about 7cm in diameter. Pat pastry circles into greased tart tins. Spread 1 teaspoon of jam into bottom of each pastry case.
    3. Beat together egg, sugar and salt until light in colour. Mix in milk and almonds. Spoon an equal amount of filling into each pastry case.
    4. Bake in preheated oven for 15 minutes, or till filling is set and tops are golden brown.

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    Reviews in English (4)


    This didn't work for me. I think there may have been an error in the writing of it. My bakes don't normally go this wrong. Completly unedable.  -  13 Feb 2014


    This is a recipe I remember my mother used to make when I was a child. I made them for Thanksgiving and used the slivered almonds grinding them in a coffee mill to make a fine powder. I also cooked the tarts in a mini muffin pan and used cream cheese dough instead of pastry. 1/4 lb soft butter, 1 cup flour and 1/4 lb. soft cream cheese. Mix all together and roll into 3/4 inch balls. Place one ball in each compartment of a mini muffin pan. Press down with thumb and up sides of each compartment in order to line the pan. Refrigerate pan while you make the filling. I used 1/8 teaspoon of rasberry jam into bottom of each muffin before filling with almond mixture. I baked it at 350 for 25-30 minutes. Tops should be light brown.  -  23 Nov 2006  (Review from Allrecipes US | Canada)


    These were pretty tasty! I did change the recipe a bit because I needed to substitute pecans for almonds, but I found that those two flavors tasted well together. I made a double batch, in fact I was planning on making a quadruple batch, but it was pretty time consuming and tedious for the first two. I had two different tart pans, and the EKCO brand yielded much better results than the darker aluminum no-name brand pan I had. The EKCO pan allowed for nicer browning, and the cups were deeper to hold the ingredients. When adding the nut/sugar/egg mixture, I found that one teaspoon was plenty for each cup, and there was quite a lot of the mixture left over. (Maybe I will make two more batches with that tomorrow!) Overall, the presentation was fine, and it was important to make sure the pastry cross on top was firmly pressed to the crust.  -  24 Jun 2004  (Review from Allrecipes US | Canada)