These delicious tartlets had their origin in Henry VIII’s palace of Hampton Court. They were very popular among the Queen’s Maids of Honour. Some time later, the recipe was made at a shop in Richmond, Surrey.
230g puff pastry
230g ground almonds
115g icing sugar
2 eggs, beaten
30g ( approx. 1 tablespoon) flour
4 tablespoons double cream
pinch ground nutmeg
2 teaspoons lemon juice
a little sifted icing sugar
Preheat oven at 400º F (hot oven).
Grease and flour 20 patty tins.
Roll out the pastry on a floured surface and line the tins, trimming the edges neatly.
Mix together ground almonds and sugar in a bowl. Stir in the beaten eggs, flour, cream, nutmeg and lemon juice.
Divide the mixture between the pastry cases and bake for about 15 minutes or until golden and firm.
Turn out onto a wire rack and allow to cool completely.
Serve sprinkled with icing sugar.