Blueberry Maids

The other day, blueberries were on sale at the store so we picked up a few extra and needed a dessert. I already had some extra pastry and planned on cooking them blind and filling them with fruit but thought a little something extra would be needed with blueberries, so I made a lemon sponge to sit on top. My husband thought that was weird but they tasted fine. Afterwards I did a search online for pastry/sponge desserts and found that there is one call Maids of Honor which uses puff pastry for the base and fills it with a custard and fruit. So here is my version.

Start with a basic pastry:

1 stick/4 oz. butter

1.5 cups/6 oz. flour

¼ cup sugar/2-3 tbsp.

1 egg

Milk to mix

To make the pastry cases:

1: Rub the butter into the flour;

2: Add sugar – adjust to your fruit;

3: Whisk the egg and slowly dribble into the mix;

4: Add enough milk to make the pastry stick together but not be too sticky to handle;

5: Cover with cling film and let it rest in the fridge for 30 minutes;

6: Roll out on a floured board and cut 3-inch circles;

7: Place the circle into a deep cupcake pan;

8: Bake blind in 375f oven until light in color – about 20 minutes.

For the lemon sponge top:

1 stick/4oz butter – softened

1/2 cup/4 oz. sugar

2 eggs

1 cup/4 oz. flour

Few drop lemon essence

To make the lemon sponge

1: Beat the softened butter and sugar until light in color;

2: Beat the eggs in a small bowl;

3: Drizzle the eggs into the butter/sugar mix;

4: Add a few drops of lemon essence;

5:: Slowly fold in the sifted flour.

Filling: Put about 4 oz. blueberries or fruit of your choice into a saucepan with about 2 tbsp. sugar.

Heat gently until softened but still whole. Cool slightly.

To assemble the blueberry Maids

1: Fill the pastry cases with blueberry mix;

2: Top with the lemon sponge.

3: Bake at 375f for about 30 minutes or until the sponge topping is cooked.

Serve warm with ice cream or cream