Banburytarts Recipes

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BANBURY TARTS



Banbury Tarts image

Some folks use Craisins in place of raisins as done in the Banbury Tart recipe. It is also great as a filling for cinnamon rolls. I have included three filling combinations - and I will vouch for the Orange-Craisin combination. Hope these are useful.

Provided by Frank Butcher

Categories     Dessert

Time 30m

Yield 8-10 tarts

Number Of Ingredients 7

1 cup raisins (aka Craisins) or 1 cup dried cranberries (aka Craisins)
1 cup sugar
1 egg, beaten
1 tablespoon butter, melted
3 tablespoons fine cracker crumbs or 3 tablespoons breadcrumbs
1 lemon, juice and zest of, grated
1 pie crust (for a single-crust pie)

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.

Nutrition Facts : Calories 255.3, Fat 7.3, SaturatedFat 2.8, Cholesterol 30.2, Sodium 122.9, Carbohydrate 47.7, Fiber 0.8, Sugar 36.6, Protein 2.1

BANBURY TARTS



Banbury Tarts image

Deliciously old-fashioned, these tempting tarts are a "must" for Santa's Christmas Eve cookie plate.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts :

BANBURY CAKES



Banbury cakes image

The Banbury cake reigns in the Midlands. Try this quick recipe for a teatime treat, lovely with a cup of Earl Grey

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 1h

Yield Makes 10

Number Of Ingredients 10

50g unsalted butter , softened
1 tbsp English honey
½ tsp freshly grated nutmeg
½ tsp ground cinnamon
100g currants
50g candied orange peel
plain flour , for dusting
500g pack all-butter puff pastry
1 egg white , beaten
1-2 tbsp nibbed sugar or crushed rough-edged sugar cubes

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.

Nutrition Facts : Calories 294 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.57 milligram of sodium

BANBURY TARTS



Banbury Tarts image

This recipe makes lovely individual tarts. Serve each tart adorned with a dollop of whipped cream and a sprinkling of nutmeg.

Provided by Carol

Categories     English Recipes

Yield 12

Number Of Ingredients 7

1 cup chopped dried figs
1 egg
⅔ cup packed brown sugar
¼ cup chopped candied citron
½ cup raisins
¼ cup chopped walnuts
12 (5 inch) unbaked tart shells

Steps:

  • Chop the figs as fine as possible, measure to 1 cup, and pour boiling water over to cover. Allow to stand for 45 minutes. Drain very well.
  • Beat the egg and sugar together. Stir in the figs, peel, raisins, and nuts. Fill tart shells 3/4 full with fruit filling.
  • Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes. Cool on racks.

Nutrition Facts : Calories 506 calories, Carbohydrate 77.2 g, Cholesterol 16.3 mg, Fat 20.8 g, Fiber 3.6 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 508.7 mg, Sugar 40.5 g

BANBURY TARTS



Banbury Tarts image

This recipe makes lovely individual tarts. Serve each tart adorned with a dollop of whipped cream and a sprinkling of nutmeg.

Provided by Carol

Categories     English Recipes

Yield 12

Number Of Ingredients 7

1 cup chopped dried figs
1 egg
⅔ cup packed brown sugar
¼ cup chopped candied citron
½ cup raisins
¼ cup chopped walnuts
12 (5 inch) unbaked tart shells

Steps:

  • Chop the figs as fine as possible, measure to 1 cup, and pour boiling water over to cover. Allow to stand for 45 minutes. Drain very well.
  • Beat the egg and sugar together. Stir in the figs, peel, raisins, and nuts. Fill tart shells 3/4 full with fruit filling.
  • Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes. Cool on racks.

Nutrition Facts : Calories 506 calories, Carbohydrate 77.2 g, Cholesterol 16.3 mg, Fat 20.8 g, Fiber 3.6 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 508.7 mg, Sugar 40.5 g

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