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    You are in: Home / Recipes / Banbury Tarts Recipe
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    Banbury Tarts

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Frank Butcher's Note:

    Some folks use Craisins in place of raisins as done in the Banbury Tart recipe. It is also great as a filling for cinnamon rolls. I have included three filling combinations - and I will vouch for the Orange-Craisin combination. Hope these are useful.

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    Ingredients:

    Yield:

    tarts

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350°F.
    2. 2
      Combine raisins through lemon juice and rind.
    3. 3
      Roll out the pastry dough to about 1/8-inch thickness.
    4. 4
      Cut into 3-inch squares.
    5. 5
      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.
    6. 6
      Cut a small X in the top with a sharp knife. Bake for 20 minutes or until browned.
    7. 7
      Notes: Puff pastry can be used instead of pie crust. If so bake at 400 F for 15 minutes.

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    Ratings & Reviews:

    • on September 24, 2006

      This is nearly the same recipe as in the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. That recipe, however, contains 3/4 cups sugar, a little less cracker crumbs and only uses raisins.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Banbury Tarts

    Serving Size: 1 (651 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 255.2
     
    Calories from Fat 65
    25%
    Total Fat 7.3 g
    11%
    Saturated Fat 2.7 g
    13%
    Cholesterol 30.2 mg
    10%
    Sodium 122.9 mg
    5%
    Total Carbohydrate 47.7 g
    15%
    Dietary Fiber 0.8 g
    3%
    Sugars 36.5 g
    146%
    Protein 2.0 g
    4%

    The following items or measurements are not included:

    fine cracker crumbs

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