- Preheat the oven to 220°C/425°F/Gas Mark 7
- 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
- Line 2 12-hole jam tart tins with the pastry circles
- 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)
- Combine with a wooden spoon or flexible spatula until smooth and evenly mixed.
- If using lemon curd, spoon half a teaspoon into each pastry case (but no more as it expands dramatically during baking)
- Spoon a dessertspoonful of the curd mixture into each case.
- Bake in the preheated oven in two batches for 20-22 mins until puffed
up and golden brown on top
- Transfer to a wire rack and leave to cool for a few minutes before lifting them out of the tin
- 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