October 25, 2016

Maids of Honour aka Tudor Cheesecakes

By In Recipes
Down the end of a little lane I know there is a magnificent Quince Tree. I’ve never seen another one in the UK. This year the tree is splattered with these hard, yellow fruits. The owner, bless her, let me pick a few “Please help yourself, it will stop them falling on my husbands car… last year he did moan so about the dents…”

From these generously proffered fruits I’ve made a passable spiced Quince Liqueur. Not an overly substantial amount but I am sure a little bottle will end up as a ‘thank you’ for the free fruit. Also made was a few small jars of quince jam. While searching for a recipe to use the jam in I discovered several recipes, all slightly different, for an old Tudor period recipe – Maids of Honour. The recipe below is an amalgam of these, based on a recipe from the 1930’s I think rather than a hard to decipher Tudor original, and uses a little of the quince jam by placing a half-teaspoon size piece in the centre of each of the tarts. While similar to the Egg Curry Cheesecakes the addition of the jam adds a point of distinctiveness. I did add a little of the quince liqueur to the mix but, as the flavour didn’t really come through, I’ve omitted it from the recipe below.

Maids of Honour aka Tudor Cheesecakes

Maids of Honour aka Tudor Cheesecakes

Maids of Honour aka Tudor Cheesecakes

Maids of Honour aka Tudor Cheesecakes

A recipe for small quince flavoured tarts based on a Tudor period recipe.

Course Dessert, Tea
Cuisine English
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Andrew


  • 1 pack ready rolled puff pastry
  • 200 g Curd Cheese
  • 50 g caster sugar
  • 2 large eggs
  • 2 tbsp single or double cream
  • 75 g ground almonds
  • 50 g candied peel
  • 1 tbsp quince jelly


  1. Set oven to 200C/190Fan

  2. Unroll the pastry and cut out 12 rounds to line a 12 hole bun tray (you may have enough pastry for 15). Line the tray with the pastry. Chill while preparing the filling.

  3. Mix the curd cheese with the eggs, cream, sugar and almonds. Stir in the candied peel.

  4. Place a small quantity of the filling in each of the pastry cases. Add a 1/4 teaspoon or so of quince jelly in each then cover with the remaining filling.

  5. Bake for 20 minutes or so until nicely brown and risen. Allow to cool, remove from the pan, and dust with icing sugar before serving.

« :Previous Entry / Next Entry: »

Leave a Comment