Maids of Honour Tarts
I recalled this recipe and my Nanna, a year later in a writing project course called "The Luscious Legacy Project" (LLP), it's about leaving a legacy in writing through food memories and recipes. I wrote a letter to my Nanna about her baking and her recipe. Find out more about the LLP here. Here is the letter I wrote to her:
Dear Nanna,
I think my love of baking was passed down from you; you were a terrific baker! Do I recall hearing you made the best jam tarts in Lincolnshire? I wouldn’t doubt that! Perhaps that was Bampa’s bragging, because he loved your jam tarts, especially the raspberry ones (with the jam he made from the fresh raspberries in your yard). Did you always like baking, even as a young girl? Or did you start baking after you got married because Bampa had a sweet tooth?
I remember trying to secretly snitch cookies from the cookie tin you kept on your dining table, the table by the window that overlooked your garden, but it was hard because the tin was one of those metal ones with the lids that make a jiggling sound, so it was hard to open the lid quietly. I now know that it was one of those moisture-proof ones with silica or something like that in the lid to keep the cookies from getting soft. I wish I kept that tin – I loved it – it was colourful and golden and shiny, it just made me feel at home; your home and you made me feel that way too. You made nice fairy cakes (cupcakes) and cakes as well. I remember the sponge you used to make: double layer with raspberry jam in between: Bampa’s other favourite!
The one item I remember (with a little help from photos as well) always seeing on your dessert table at most occasions, especially birthdays, was Maids of Honour Cakes: those delicate cakes baked in a tart shell with a thin layer of jam in between. Delectable! A couple of years ago I was at a conference and in one of the sessions we had been discussing traditions in our family and we had to bring in an object that reminded us of a family tradition. I thought of you and that cookie tin; and not too long before that I had found a similar tin at the store. I bought it because the lid had that familiar shake to it and it reminded me of you and your baking.
That night I looked up your recipe, the Be-Ro Self-Raising Flour recipe, the very same one that you always used; I think I still have the recipe book somewhere, kept away for safe keeping. Which reminds me I have a few of your other recipes too – also kept away; I’ll find them when I go through some of my keepsakes. Anyhow, so that night I baked the Maids of Honour tarts and took them to the workshop the next day in my almost-like-Nanna’s cookie tin and everyone loved them! I was glad to share your baking and you with others. Here’s the recipe I used; what do you think, does it look familiar?
I think my love of baking was passed down from you; you were a terrific baker! Do I recall hearing you made the best jam tarts in Lincolnshire? I wouldn’t doubt that! Perhaps that was Bampa’s bragging, because he loved your jam tarts, especially the raspberry ones (with the jam he made from the fresh raspberries in your yard). Did you always like baking, even as a young girl? Or did you start baking after you got married because Bampa had a sweet tooth?
I remember trying to secretly snitch cookies from the cookie tin you kept on your dining table, the table by the window that overlooked your garden, but it was hard because the tin was one of those metal ones with the lids that make a jiggling sound, so it was hard to open the lid quietly. I now know that it was one of those moisture-proof ones with silica or something like that in the lid to keep the cookies from getting soft. I wish I kept that tin – I loved it – it was colourful and golden and shiny, it just made me feel at home; your home and you made me feel that way too. You made nice fairy cakes (cupcakes) and cakes as well. I remember the sponge you used to make: double layer with raspberry jam in between: Bampa’s other favourite!
The one item I remember (with a little help from photos as well) always seeing on your dessert table at most occasions, especially birthdays, was Maids of Honour Cakes: those delicate cakes baked in a tart shell with a thin layer of jam in between. Delectable! A couple of years ago I was at a conference and in one of the sessions we had been discussing traditions in our family and we had to bring in an object that reminded us of a family tradition. I thought of you and that cookie tin; and not too long before that I had found a similar tin at the store. I bought it because the lid had that familiar shake to it and it reminded me of you and your baking.
That night I looked up your recipe, the Be-Ro Self-Raising Flour recipe, the very same one that you always used; I think I still have the recipe book somewhere, kept away for safe keeping. Which reminds me I have a few of your other recipes too – also kept away; I’ll find them when I go through some of my keepsakes. Anyhow, so that night I baked the Maids of Honour tarts and took them to the workshop the next day in my almost-like-Nanna’s cookie tin and everyone loved them! I was glad to share your baking and you with others. Here’s the recipe I used; what do you think, does it look familiar?
Love,
Natasha
xoxox
I've adapted the recipe slightly from the original one from the Be-Ro Cooking Book that my Nanna used, as I don't commonly have self-raising flour. Find the original recipe here, it includes a link to a recipe for the pastry. Jamie Oliver also has a nice pastry recipe for tarts with his Jam Tarts recipe, find it here.
Maids of Honour Cakes
175 g Pastry or 15 pre-made pastry shells
Filling:
30 ml (2 tbsp) raspberry jam (using an assortment is nice, it'll be a surprise to see which jam you get!)50 g (3.5 tablespoons) butter, at room temperature
50 g (4 tablespoons) granulated sugar
1 medium egg
50 g (1/3 cup) Self Raising Flour
Self Raising Flour recipe:
1 cup all purpose or unbleached flour1/2 teaspoon salt
1 1/2 teaspoons baking powder
Whisk all together in a bowl and take out 1/3 cup to use in this recipe. Save the rest for another time in a labelled container.
1. Heat oven to 400ºF. Roll out pastry thinly and cut into rounds using a 7.5 cm (3 inch) cutter and line 15 patty tins. If using pre-made shells, follow the directions (usually NOT pre-baking the shells.)
2. Put a little jam in each pastry shell (about a teaspoon.)
3. Cream butter and sugar, beat in egg and fold in flour.
4. Place a small spoonful of mixture in each pastry shell.
5. Bake for about 20 minutes until cake is golden brown. Makes 15.
Adapted from Be-Ro Flour.
I can picture sitting down with Nanna and eating one of these with a cup of tea (coffee for her!) and enjoying a chat. Love you Nanna! Miss you!
I can picture sitting down with Nanna and eating one of these with a cup of tea (coffee for her!) and enjoying a chat. Love you Nanna! Miss you!
© Kooks in the Kitchen. 2016
