Maids of Honour are a British tea cookie or tart.
In some recipes they are made with puff pastry filled with sweetened curd cheese. In others, they are a butter pastry shell with a fruit preserve filling.
While they are now almost completely unknown in the United States, they were once common enough to be in American recipe books of the late 19th century. Here is a recipe from 1880:
Maids of Honor
Source: Valuable Cooking Receipts, by Thomas J Murrey, Late Caterer of Astor House and Rossmore Hotel of New York and Continental Hotel of Philadelphia, 1880
One cup each of sour and sweet milk, one small cup of white pounded sugar-candy, one tablespoonful of melted butter, the yolks of four eggs, and the juice and rind of one lemon. Put both kinds of milk together in a vessel, which is set in another, and let it become sufficiently heated to set the curd; then strain off the milk, rub the curd through a strainer, add butter to the curd, also sugar-candy, well-beaten eggs, and lemon. Line the little pans with the richest of paste, and fill with the mixture ; bake until firm in the centre — from ten to fifteen minutes.