Banbury Tarts Recipe
Ingredients
| Pastry for two-crust pie - 1 | ||
| Lemon peel | 1/2 Teaspoon | |
| Raisins | 1 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Cracker meal - 3 tablespoons | ||
| Egg yolks | 2 | |
| Butter | 1 Tablespoon | |
| Salt | 1/8 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Lemon peel | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Nuts | 1/2 Cup (16 tbs), chopped | |
Directions
GETTING READY
1 Preheat the oven to 400°Fahrenheit.
2 In a bowl, soak raisins in warm water for 15 minutes; drain well.
MAKING
3 Add 1/2 teaspoon lemon peel to a plain pastry for a two-crust pie or packaged mix.
4 Chop the raisins finely or put them through the food grinder.
5 Mix with the remaining ingredients.
6 Roll out the pastry thinly.
7 Cut in to 5-inch circles or squares.
8 On one half of each pastry circle or square, put a heaping tablespoon of the filling ; moisten the edges.
9 Fold other half of pastry over the filling and seal edge by pressing with tines of a fork.
10 Put the tarts on the baking sheet and prick the top.
11 Bake in the oven for 15 minutes or until lightly browned.
SERVING
12 Serve plain or with lemon sauce for dessert.
1 Preheat the oven to 400°Fahrenheit.
2 In a bowl, soak raisins in warm water for 15 minutes; drain well.
MAKING
3 Add 1/2 teaspoon lemon peel to a plain pastry for a two-crust pie or packaged mix.
4 Chop the raisins finely or put them through the food grinder.
5 Mix with the remaining ingredients.
6 Roll out the pastry thinly.
7 Cut in to 5-inch circles or squares.
8 On one half of each pastry circle or square, put a heaping tablespoon of the filling ; moisten the edges.
9 Fold other half of pastry over the filling and seal edge by pressing with tines of a fork.
10 Put the tarts on the baking sheet and prick the top.
11 Bake in the oven for 15 minutes or until lightly browned.
SERVING
12 Serve plain or with lemon sauce for dessert.
Chef
