Banbury tarts
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.