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The recipe for Banbury tarts goes back centuries. Early recipes soaked raisins and sugar. Extra fruit was added later recipes. mother-in-law made these tarts holiday. She got the recipe from her grandmother English and it has been passed down to subsequent generations.
centuries these little cakes were served at church gatherings and afternoon tea. They are also thoughtful, labor-intensive administration. When you give these cookies to a family member, friend or neighbor, you are not only giving them dessert, you are giving the gift of time. Though they look sturdy, but tarts can break so pack them in boxes or trays for gift giving.
family recipe begins with ground fruit in the freezer for a week. An old-fashioned metal meat grinder was used to cut fruit. Now, thanks to the invention of a food processor, you can make filling in minutes. Thanks crust mixes and refrigerated crust, not even making pastry. Of course, you always have the option to make your favorite crust from scratch.
There are many recipes for Banbury tarts on the Internet. Some use cirtus candied peel, while others call for dried figs. Butter may also be added to fill, although it is not an ingredient in the recipe of our family.
I was surprised to learn that some cooks do not fold the dough circles in half. Instead, they make a crust, mini pies. The baking temperature varies, too, and you can bake cookies at 375 degrees in less time.
Remember to wash grapefruit, orange and lemon before processing them. According to the mother-in-law handwritten recipe is my Pound Cake crumbs can be replaced with cracker crumbs. Juice of citrus fruits is variable and if the fill appears dry, add a little orange juice ore. Do not over-fill tarts or you will have a big clean-up job on your hands. Banbury tarts taste and smell like the holidays. Here is our historic family recipe.
Ingredients
1/2 pound currants
1 pound raisins (dark or golden)
1 large orange, juice and rind
1 lemon, juice and rind
3 tablespoons cracker crumbs (mother-in-law used Ritz.)
1 cup sugar
1 large egg, at room temperature
1 package refrigerated pie crust or frozen puff pastry
Extra sugar (regular or colored holiday sugar)
method
Cut the fruit into small pieces. Put in a food processor. Add cracker crumbs, sugar and eggs. Pulse until the mixture is combined, but still has a texture. Pour into a container and food stored in the refrigerator for one week. Cut pie crust in a 2 1/2-inch or 3-inch circles. Put a rounded tablespoon of filling in center of each circle. Fold crust over to make half moons. Crimp edges with a fork and sprinkle tops with sugar. Bake in 350 degree oven for 15-20 minutes, or until crust is firm and lightly browned.
Copyright 2009 by Harriet Hodgson
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Source by Harriet Hodgson