Banbury Tarts

Oxmoor House
1 1/2 dozen turnovers

Ingredients

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1 cup chopped raisins
1 cup sugar
3 tablespoons graham cracker crumbs
1 egg, beaten
Grated rind and juice of 1 lemon
1 tablespoon butter or margarine, melted
1/8 teaspoon salt
Pâté Sucre

Preparation

Combine all ingredients except Pâté Sucre; stir well.

Roll Pâté Sucre to 1/8-inch thickness on a lightly floured surface; cut into 4-inch squares. Place 1 teaspoon raisin mixture in center of each square. Moisten edges with water, and fold pastry in half to form a triangle. Press edges together with a fork to seal.

Place on lightly greased baking sheets. Bake at 425° for 12 minutes or until lightly browned.

Created date

February 2010