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Banbury Tarts




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Recipezaar

Banbury Tarts
Recipe #3183 | 30 min | 10 min prep
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Frank Butcher

By: Frank Butcher
Oct 5, 1999

Some folks use Craisins in place of raisins as done in the Banbury Tart recipe. It is also great as a filling for cinnamon rolls. I have included three filling combinations - and I will vouch for the Orange-Craisin combination. Hope these are useful.

8 -10 tarts (change servings and units)
Change to: tarts US Metric Close

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Ingredients

* 1 cup raisins or dried cranberries (aka Craisins)
* 1 cup sugar
* 1 egg, beaten
* 1 tablespoon butter, melted
* 3 tablespoons fine cracker crumbs or breadcrumbs
* 1 lemon, juice and zest of, grated
* 1 pie crust (for a single-crust pie)

Directions

1.
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Preheat the oven to 350°F.
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Combine raisins through lemon juice and rind.
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Roll out the pastry dough to about 1/8-inch thickness.
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Cut into 3-inch squares.
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Place a scant tablespoon of raisin mixture in the centre of each square. Fold the square in half, forming a triangle. Seal the edges by brushing wi th water.
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Cut a small X in the top with a sharp knife. Bake for 20 minutes or until browned.
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Notes: Puff pastry can be used instead of pie crust. If so bake at 400 F for 15 minutes.