Maids of Honour

they are said to have been the most favourite tartlets of Anna Boleyn and her court ladies

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Ingredients

	For the dough:
450 g	flour, sieved
1 pinch(es)	salt
175 g	butter
1	egg yolk
2 tsp	sugar
2 tbsp	cold water
	Furthermore:
75 g	flour, to dust
100 g	curd cheese
75 g	soft butter
2 medium	eggs, beaten until frothy
65 ml	brandy
75 g	sugar
75 g	mashed potatoes, cold
25 g	ground almonds
¹/₂ tsp	freshly grated nutmeg
2	lemons, grated peel of 2 and juice of 1

Method

Preparation time: ca. 25 min / Cooking / Baking Time: ca. 40 min Resting time: ca. 15 min / Grade of difficulty: medium / Calories per portion: n/a

Combine the flour and salt. Add butter in flakes and knead with your fingertips until the mixture is crumbly. Make a well in the centre and add the egg yolk, sprinkle with sugar, then mix bit by bit with flour. Add water from time to time. Knead to a firm however not a stiff dough. Wrap into foil then keep cool for at least 15 minutes.

Preheat the oven to 180°C. Grease 24 small muffin cups, moulds or ramekins. On a slightly floured surface roll out the dough then cut out with a floury cutter 24 rounds, 7.5cm in diameter.

In a bowl mix the curd cheese with the eggs, brandy and sugar. In another bowl mix the mashed potatoes with almonds, nutmeg, lemon juice and the lemon peel. Combine with the curd cheese mixture.

Put the dough rounds into the cups and fill 1 tablespoon of the mixture into each. Bake for 35-40 minutes until the tartlets are firm. Remove from the oven and leave to stand in the cups for further 2-3 minutes. Afterwards turn them out and allow to cool completely on a wire rack.