Banbury Tarts Recipes

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.

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.