Lemon Maids of Honor Tarts

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 

lightly browned. 

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.

Cinnamon Puffs

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 

caramelized.