Banbury Tarts Recipes

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BANBURY TARTS



Banbury Tarts image

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.

Provided by Frank Butcher

Categories     Dessert

Time 30m

Yield 8-10 tarts

Number Of Ingredients 7

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)

Steps:

  • 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.

Nutrition Facts : Calories 255.3, Fat 7.3, SaturatedFat 2.8, Cholesterol 30.2, Sodium 122.9, Carbohydrate 47.7, Fiber 0.8, Sugar 36.6, Protein 2.1

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