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 Aug 20, 2009
15 min
30 min
45 min