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Banbury Tarts


Makes 8-10 tarts

1 cup raisins or 1 cup dried cranberries (aka Craisins)
1 cup sugar
1 egg, beaten
1 tablespoon melted butter
3 tablespoon fine cracker or bread crumbs
Juice and grated rind of 1 lemon

Pastry for a single-crust pie

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 with water. Cut a small X in the top with a sharp knife. Bake for 20 minutes or until browned.

NOTE:
Puff pastry can be used instead of pie crust. If so bake at 400 F for 15 minutes.





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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.