Banbury Tarts Recipe
Ingredients
| Sugar | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, grated | |
| Lemon juice | 1 Tablespoon | |
| Raisins | 1 Cup (16 tbs) | |
| Plain Pastry - for 2-crust 9-inch pie | ||
| Milk or egg yolk - as required | ||
Directions
GETTING READY
1) Preheat the oven to 350° F.
MAKING
2) In saucepan, blend the sugar, cornstarch, cinnamon and nutmeg together.
3) Stir in water, lemon peel and juice.
4) Add the raisins, stir continuously and cook until thick and bubbly; allow to cool.
5) Cut out twelve 5-inch circles from the rolled Plain Pastry.
6) Spoon about 1 tablespoon raisin mixture on half of each pastry circle.
7) Brush the edges with water, then fold over and press together with a fork.
8) Brush the pastry surface with milk or slightly beaten egg yolk.
9) Cut out slit on the top and place the tarts on a cookie sheet.
10) Bake in the preheated oven for 25 to 30 minutes or until browned.
SERVING
11) Serve the Banbury Tarts on a serving platter.
1) Preheat the oven to 350° F.
MAKING
2) In saucepan, blend the sugar, cornstarch, cinnamon and nutmeg together.
3) Stir in water, lemon peel and juice.
4) Add the raisins, stir continuously and cook until thick and bubbly; allow to cool.
5) Cut out twelve 5-inch circles from the rolled Plain Pastry.
6) Spoon about 1 tablespoon raisin mixture on half of each pastry circle.
7) Brush the edges with water, then fold over and press together with a fork.
8) Brush the pastry surface with milk or slightly beaten egg yolk.
9) Cut out slit on the top and place the tarts on a cookie sheet.
10) Bake in the preheated oven for 25 to 30 minutes or until browned.
SERVING
11) Serve the Banbury Tarts on a serving platter.
Chef
