Banbury Tarts
"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."
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
8-10 tarts
ingredients
- 1 cup raisins (aka Craisins) or 1 cup dried cranberries (aka Craisins)
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon butter, melted
- 3 tablespoons fine cracker crumbs or 3 tablespoons breadcrumbs
- 1 lemon, juice and zest of, grated
- 1 pie crust (for a single-crust pie)
directions
- Preheat the oven to 350°F.
- Combine raisins through lemon juice and rind.
- Roll out the pastry dough to about 1/8-inch thickness.
- Cut into 3-inch squares.
- 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.
- Cut a small X in the top with a sharp knife. Bake for 20 minutes or until browned.
- Notes: Puff pastry can be used instead of pie crust. If so bake at 400 F for 15 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is nearly the same recipe as in the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. That recipe, however, contains 3/4 cups sugar, a little less cracker crumbs and only uses raisins.
