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Banbury tarts

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Ingredients/Components

sugar - 1 c
salt - 1/2 tsp
flour - 2 c
raisins
egg, beaten - 1 item
cracker crumbs - 1 Tbsp
COLD water - 1/3 c
shortening COLD and FIRM; butter, margarine, lard or a combination - 2/3 c
juice of 1 lemon with grated rind bottled OK

How to make banbury tarts:

Filling:1 c. raisins1 c. sugar1 egg, beaten1 Tbsp. cracker crumbs juice of 1 lemon with grated rind (bottled OK) For Dough: Mix flour and salt together. Cut in shortening with pastry cutter or 2 knives until it looks like coarse crumbs. Add water a tablespoon at a time. Mix with a fork. When you can form it into a ball (should not be sticky), put into a bowl; cover and refrigerate (2 hours is good). When you're ready, roll out the pastry (light touch!) on a lightly floured board. Cut into 3-inch squares.

For Filling: Combine raisins, sugar, beaten egg, cracker crumbs and lemon juice. Mix well. (Bottled lemon juice equivalent to 1 lemon works fine; if grated rind doesn't "taste test," omit it.)

Prepare Tarts: Place about 2 teaspoons filling to one side of pastry square. Dampen the bottom edges, fold over the other half and press a floured fork around the edges to seal them together. Make a small slash or prick top with a fork. Bake on an ungreased cookie sheet at 350° for about 20 minutes (edges should be lightly browned).

Remove from oven and cool on wire rack. Put away in a metal box or covered pan in the refrigerator, perhaps disguised as leftovers (?), otherwise, they're sure to quickly disappear!

Hints: 1. The secret to good pastry is to keep it cold and treat it gently. 2. Leftover scraps of pastry can be dampened a bit, stuck together and rolled out again to make a few more Banbury Tarts, or bite-sized ones with jam in the middle if you've run out of raisin f

Recipe categories: Desserts, < 30 mins, Oven.

Rating:

Average rating: 4, total votes: 7

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