Maids of honour

Maids of honour


  1. Preheat the oven to 220°C/425°F/Gas Mark 7
  2. On a lightly floured work surface, roll out the puff pastry to a thickness of
    3mm (1/8in).  Cut out 24 circles with a 8cm (3in) round cutter
  3. Line 2 12-hole jam tart tins with the pastry circles
  4. Now make the filling. In a large mixing bowl, put the curd cheese, caster sugar, ground almonds, egg, egg yolk and lemon zest  (if using)
  5. Combine with a wooden spoon or flexible spatula until smooth and evenly mixed.
  6. If using lemon curd, spoon half a teaspoon into each pastry case (but no more as it expands dramatically during baking)
  7. Spoon a dessertspoonful of the curd mixture into each case.
  8. Bake in the preheated oven in two batches for 20-22 mins until puffed
    up and golden brown on top
  9. Transfer to a wire rack and leave to cool for a few minutes before lifting them out of the tin
  10. Leave to cool completely, or serve while still just faintly warm

Vintage Cakes by Jane Brocket, published by Jacqui Small, £25

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.



These dainty cakes were believed to have been served to Anne Boleyn and her maids of honour


flour, for dusting
375g (13oz) pack chilled all-butter puff pastry
225g (8oz) curd cheese
50g (2oz) caster sugar
30g (1¼oz) ground almonds
1 egg and 1 egg yolk
grated zest of 1 lemon (optional)
2-3 tbsp lemon curd


Time: 15 mins Cooking time: 22 mins
Serves: 20
Nutrition: 150 Cals, Fat 11.3g, Sat fat 5.7g