Publisher Photo
Publisher Photo
Deliciously old-fashioned, these tempting tarts are a "must" for Santa's Christmas Eve cookie plate.
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + cooling

Ingredients

  • 1 cup chopped raisins
  • 1 cup sugar
  • 1/4 cup graham cracker crumbs
  • 1 egg
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1/4 cup finely chopped walnuts, optional
  • Pastry for two double-crust pies (9 inches)
  • 1 cup confectioners' sugar
  • 4 teaspoons milk

Directions

In a bowl, combine the first six ingredients. Stir in walnuts if desired. Roll out pastry to 1/8-in. thickness; cut into 48 3-in. circles; moisten edges with water. Put 1-1/2 teaspoons filling on half of each circle. Fold other half over the filling; press edges together with a fork to seal. Cut a slit in top of each tart. Place on a lightly greased baking sheet. Bake at 375° for 13-15 minutes or until lightly browned. Remove to wire racks to cool. Combine sugar and milk; drizzle over cooled tarts. Yield: 4 dozen.
Originally published as Banbury Tarts in Country Woman Christmas Annual 1997, p42

Nutritional Facts

1 each: 119 calories, 5g fat (2g saturated fat), 8mg cholesterol, 71mg sodium, 18g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 1 cup chopped raisins
  • 1 cup sugar
  • 1/4 cup graham cracker crumbs
  • 1 egg
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1/4 cup finely chopped walnuts, optional
  • Pastry for two double-crust pies (9 inches)
  • 1 cup confectioners' sugar
  • 4 teaspoons milk
  1. In a bowl, combine the first six ingredients. Stir in walnuts if desired. Roll out pastry to 1/8-in. thickness; cut into 48 3-in. circles; moisten edges with water. Put 1-1/2 teaspoons filling on half of each circle. Fold other half over the filling; press edges together with a fork to seal. Cut a slit in top of each tart. Place on a lightly greased baking sheet. Bake at 375° for 13-15 minutes or until lightly browned. Remove to wire racks to cool. Combine sugar and milk; drizzle over cooled tarts. Yield: 4 dozen.
Originally published as Banbury Tarts in Country Woman Christmas Annual 1997, p42

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