Grandma Abson's Traditional Baking is all about simple and tasty baking, a legacy from my Grandma's time as a cook-housekeeper in Edwardian times and a lifetime of baking.
As I was growing up, I watched her bake and cook, and acquired her expertise and passion for baking. Now I'm sharing Grandma Abson's traditional baking with baking devotees who remember it first time around and a whole generation new to baking. Enjoy!
Our British baking tradition is rich in history and this English
baked tartlet is said to date back to the time of Henry VIII. Apparently, he found Anne
Boleyn and her Maids of Honour eating these little delicacies. It is rumoured
that Henry liked them so much that he took the recipe and insisted that it was
locked in a box at Richmond Palace in London.
the oven to 400F, Mark 6, 200C. Roll out the pastry thinly and with a 3 ½ inch
cutter cut out little circles and place in a tartlet tins. Chill for 15 minutes. Combine the curd cheese, caster sugar, lemon
rind, ground almonds and currants in a bowl. Beat the egg and egg yolk together
and add this to the mixture. Mix thoroughly until everything is well
blended. Smooth a small amount of the jam into each pastry case and then fill
each about 2/3rds full of the cheese mixture. Bake in the centre of the oven
for about 25 minutes. The mixture should puff up and turn golden brown. Remove
from the oven and place on a wire rack to cool. When cool, you can decorate with
a light dusting of icing sugar.
This recipe makes approximately 24 tartlets.
Meryl’s tip : You can
get curd cheese in many of the large supermarkets as well as some local cheese shops. Enjoy a real traditional bake from the past with these Maids of Honour.