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Banbury Tarts

  • 1 cup raisins
  • 1 cup sugar
  • 1 egg
  • 1 cracker
  • Juice and grated rind 1 lemon
Stone and chop raisins, add sugar, egg slightly beaten, cracker finely rolled, and lemon juice and rind. Roll pastry one-eighth inch thick, and cut pieces three and one-half inches long by three inches wide. Put two teaspoons of mixture on each piece. Moisten edge with cold water halfway round, fold over, press edges together with three-tines fork, first dipped in flour. Bake 20 minutes in slow oven.
Submitted by Cassyjean - Torrington, CT Aug 20, 2009 15 min 30 min 45 min


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