Modern Banbury Tarts
A modernized version of classic Banbury Tarts, featuring a sweet raisin filling encased in flaky pastry.
Ingredients
- 1 cup Raisins
- 1 cup Granulated Sugar
- 1 Egg
- 2 Plain Crackers (like Ritz or Saltines) (Finely crushed)
- 1 tablespoon Lemon Juice
- 1 teaspoon Lemon Zest (From 1 lemon)
- 1 package (double crust) Prepared Pie Crust (Or homemade pastry)
- 2 tablespoons Cold Water (For sealing)
- 1 tablespoon All-Purpose Flour (For fork)
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Instructions
- 1Stone and chop the raisins. In a medium bowl, combine the chopped raisins, sugar, slightly beaten egg, finely crushed crackers, lemon juice, and lemon zest. Mix well to combine.
- 2On a lightly floured surface, roll out the pie crust to about 1/8 inch thickness. Cut out rectangles approximately 3.5 inches long by 3 inches wide.
- 3Place two teaspoons of the raisin mixture onto each pastry rectangle. Moisten the edges of the pastry halfway around with cold water. Fold the pastry over to form a triangle or rectangle, and press the edges together to seal. Crimp the edges with a fork dipped in flour.
- 4Preheat oven to 325°F (160°C). Bake the tarts for 20 minutes, or until golden brown.
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