Banbury Tarts

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.

• Ready In: 30 mins
• Yields: 8-10 tarts

Ingredients

• 1  cup raisins (aka Craisins) or 1  cup dried cranberries (aka Craisins)
• 1  cup sugar
• 1  egg, beaten
• 1  tablespoon butter, melted
• 3  tablespoons  fine cracker crumbs or 3  tablespoons  breadcrumbs
• 1  lemon, juice and zest of, grated
• 1  pie crust (for a single-crust pie)

Directions

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