Today I made Lemon Maids of Honor Tarts. There are many variations of
Maids of Honor - this one is an easy variation and I'm all for easy!! I adapted
a recipe that I found in my book Country Tea Parties by Maggie Stuckey.
These were so yummy! A Puff Pastry Shell filled with Lemon Curd and an
almond filling topped with sliced almonds and a dusting of powdered sugar!
If you were hosting an Afternoon Tea and were pressed for time, this
would be a great option! Let me show you how easy these are!
First, let your puff pastry sit out and thaw 5-10 minutes
before you start. Then unfold and cut out 9 circles using a
round or scalloped cookie cutter .
Place the puff pastry rounds in a Wilton Tart Pan, or a mini
muffin pan, then add one teaspoon of the lemon curd.
Stir the almond mixture together and add one
tablespoon of it to cover the lemon curd.
Finally, sprinkle the tops with some sliced
almonds. Bake for 20-25 minutes or until
Remove the cooked tarts to a wire rack to
cool, then sprinkle with a bit of powdered
sugar if desired.
After cutting out 9 circles from my sheet of puff pastry, I had
some scraps left and I made some little Cinnamon Puffs with
them! To make these, just twist the scraps into a pretty shape and
sprinkle liberally with cinnamon sugar. Then bake until golden
brown and the sugar has caramelized.
These are so addictive! They disappear very quickly!!
Lemon Maids of Honor
1 sheet Pepperidge Farm Puff Pastry
3 large egg yolks
1/2 cup sugar
1/2 cup ground almonds
1 tbsp lemon zest
1 tbsp AP flour
2 tbsp cream
2 1/2 tsp prepared lemon curd
1/4 cup sliced almonds
1 tbsp powdered sugar if desired
Preheat oven to 350 degrees. Thaw puff pastry according to package
directions, then cut out as many circles of dough as you can and place
them in a tart mold or mini muffin pan.
Beat together 3 egg yolks, sugar, ground almonds, lemon zest and flour.
Slowly add the cream and beat until mixture is smooth.
Add 1/2 tsp lemon curd to each of the (I got 9) puff pastry cups. Next,
add about 1 tbsp filling to each. Lastly, top each with a generous
amount of sliced almonds. Bake around 20 minutes until filling is golden
brown. (It took my oven 25 minutes). Remove cooked tarts to a wire rack
to cool. When completely cooled dust with powdered sugar.
Preheat oven to 400 degrees.
Using the leftover scraps from your puff pastry, slice it up into 2 inch pieces
(no need to be exact). Then give each a little twist and place on a parchment
covered baking pan. In a small bowl, mix about 1/4 cup sugar with 1 tsp
ground cinnamon. Taking a couple at a time, place twists into cinnamon
mixture and roll around until coated with mixture. Place back onto the baking
sheet and bake for 15 minutes or until golden brown and the sugar has