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Banbury Tarts

Banbury Tarts

Oxmoor House JANUARY 1984

  • Yield: 1 1/2 dozen turnovers

Ingredients

  • 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.

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Banbury Tarts recipe

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