From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!
The tarts that inspire this recipe are quite historic in Britain however nobody I know in London has ever heard of them! They're from the time of King Henry VIII 🤴🏻, and of course all my friends are much younger. 😂 This is one of my very favorite recipes. Hashtag: sinful. You be the judge.
Maids of Honour
Makes 24 tartlets
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) salted butter, softened
1/2 cup sugar
2 tablespoons whole milk
1/2 teaspoon white distilled vinegar
8 ounces red raspberry all fruit preserves
6 tablespoons (3/4 stick) salted butter, softened
3 tablespoons sugar
1 large egg white, lightly beaten
1 cup walnuts, chopped very fine
1/2 teaspoon almond extract
Heat oven to 350°F. Generously spray a 24-cup mini muffin pan with cooking spray. Do this inside your open dishwasher for easy cleanup.
For bottom crust: In small bowl, whisk together flour, baking powder, salt. In medium bowl, using electric mixer, cream 1 stick butter and 1/2 cup sugar till fluffy. Add milk and vinegar, stir well.
Add dry ingredients, use hands to form dough. If crumbly, give it a good squoosh. Divide in halves. Divide each half into 12 pieces, fill the cups. Press finger down hard in the center to make a nook for preserves. Dough should press up the sides of each cup to just below the edge. Bake for 9 to 10 minutes till set but not browned.
For topping: In medium bowl, stir 5 tablespoons butter, 3 tablespoons sugar, egg white, walnuts, almond extract. Fill each crust with a half teaspoon preserves. Divide topping evenly among tartlets, covering and sealing in filling.
Bake for 18 to 20 minutes. Cool for 10 minutes in pan. Help each out with a knife. You might have a few imperfections. The more rustic they look, the better they taste.
