Maids of Honor (Tartlets)

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One of our signature dessert offerings during the eleven years that we had a catering business was beautifully-arranged trays of exquisite and delectable mini pastries of all flavors, shapes and colors. Maids of honor were always among these offerings and Adele and I have probably made thousands of them over the years. People love desserts that are one-bite indulgences and give them a chance to taste many flavors without the calories of a large dessert. Pressing the chilled dough into the mini cupcake pans is the most tedious part of the job, but it can be done sitting down while chatting with a friend or watching television sporadically.

Maids of Honor (Tartlets)

Pastry:

• 6 oz. cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups all-purpose flour

Blend cream cheese and butter until light and fluffy. Stir in flour. Form into a thick disk, wrap in plastic and refrigerate for at least one hour.

Press small pieces into mini cupcake pans. I use the back handle of a large ice cream scoop, pressing it into the dough in the pan to facilitate this process.

Jams or Jellies (preferably homemade)

Cake

• 1/2 cup unsalted butter
• 1/2 tsp. salt
• 1 tsp. pure vanilla extract
• 1 cup granulated sugar
• 2 eggs
• 1-1/2 cup all-purpose flour
• 1/2 cup sour cream
• 2 tsp. baking powder
• 2/3 cup milk
• royal icing (optional)
• candy decors (optional)

Put about 1 tsp. jam in each tartlet.

Make cake batter by creaming butter with salt and vanilla and gradually blending in sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Sift flour and baking powder. Add alternately with milk to mixture.

Add sour cream.

Fill tartlet shells about 3/4 full using a scoop, spoon, or pastry bag fitted with a plain tip.

Bake at 350°F. for 20-25 minutes. Remove from pans using a small thin-bladed knife or small offset spatula.

When cool, top with a swirl of royal icing and a candy decor.

Royal Icing

This icing, which hardens rock solid, was once made with raw egg whites. Years ago, when salmonella became a problem, I switched to using Wilton meringue powder.

• 1 lb. confectioner's 10x (powdered) sugar
• 3 Tbsp. Wilton meringue powder
• 6-10 Tbsp. warm water

Beat at low speed of electric mixer for 7 to 10 minutes.
Makes approximately 3 cups.