Banbury Tarts Food

BANBURY TARTS

Steps:

• In a bowl, combine the first six ingredients. Stir in walnuts if desired. Roll out pastry to 1/8-in. thickness; cut into 48 3-in. circles; moisten edges with water. Put 1-1/2 teaspoons filling on half of each circle. Fold other half over the filling; press edges together with a fork to seal. Cut a slit in top of each tart. Place on a lightly greased baking sheet. Bake at 375° for 13-15 minutes or until lightly browned. Remove to wire racks to cool. Combine sugar and milk; drizzle over cooled tarts.

BANBURY TARTS

Steps:

• Chop the figs as fine as possible, measure to 1 cup, and pour boiling water over to cover. Allow to stand for 45 minutes. Drain very well.
• Beat the egg and sugar together. Stir in the figs, peel, raisins, and nuts. Fill tart shells 3/4 full with fruit filling.
• Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes. Cool on racks.

BOUNTIFUL BANBURY TARTS AKA BUTTER TARTS

Steps:

• Preheat oven to 425F.
• Roll dough out to 1/8″ thickness. Use a 2″ biscuit/scone cutter (or empty tomato paste can) to make the mini tarts, a 4″ cutter (or empty tuna can) for the larger muffin size.
• Combine butter, brown sugar, honey, sale and vanilla. Heat over low heat.
• Whip up eggs until foamy and add to the butter mixture, along with raisins.
• Fill shells ½ full so the shells do not overflow, but Lord D loves the sticky bits that bubble over so I often indulge him on his point.
• Bake for 10 - 12 minutes.
• The tarts freeze really well.

BANBURY TARTS

Steps:

• Preheat the oven to 350°F.
• Combine raisins through lemon juice and rind.
• Roll out the pastry dough to about 1/8-inch thickness.
• Cut into 3-inch squares.
• Place a scant tablespoon of raisin mixture in the centre of each square. Fold the square in half, forming a triangle. Seal the edges by brushing wi th water.
• Cut a small X in the top with a sharp knife. Bake for 20 minutes or until browned.
• Notes: Puff pastry can be used instead of pie crust. If so bake at 400 F for 15 minutes.

BANBURY CAKES

Steps:

• Cream the butter and honey together with the spices. Add the currants and the candied peel and mix well. On a lightly floured surface roll out the pastry to the thickness of a £1 coin and cut out 10 x 10cm circles, re-rolling any trimmings. Divide the filling between the circles.
• Bring up the edges of the pastry to enclose the filling and crimp the edges of the pastry together to look like little purses. Turn the parcels over, with the folds underneath. Roll each parcel out gently to an oval shape, taking care not to expose the filling.
• Heat the oven to 180C/160C fan/gas 4. Place the cakes on a baking sheet lined with non-stick paper. Brush with the egg white and sprinkle with sugar. Cook for 25-30 mins until cooked and crispy. Turn the oven down if the tops brown too quickly.
• When cooked, transfer to a wire rack and allow to cool a little before eating. When cold, they're excellent spread with a little salted butter.