Banbury tarts

Yield: 6 Servings

Measure Ingredient
¼ cup Sugar
2 tablespoons Shortening
½ cup Currants
1½ tablespoon Minced candied orange peel
1½ tablespoon Minced candied lemon peel
⅛ teaspoon Nutmeg
⅛ teaspoon Cinnamon
½ Egg, slightly beaten
2 tablespoons Cookie or biscuit crumbs
1½ tablespoon Minced candied citron

Cream shortening and sugar. Add candied peel, citron, currants, crumbs, nutmeg, cinnamon, and egg. Mix thoroughly. Cut plain pastry in rounds 6 inches in diameter. Place 1 tablespoon of fruit mixture on ½ of each round. Moisten edges. Fold like a turnover. Press edges together. Crimp. Brush with slightly beaten egg, or water.

Sprinkle with sugar. Bake in hot oven (450 F) 10 minutes, or until brown.

Florence Taft Eaton, Concord, MA.

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