Banbury Tarts with Lemon and Raisins

Banbury Tarts with Lemon and Raisins

Banbury tarts are small lemon and raisin tarts named after Banbury, England. They’re different from Banbury cakes, which are filled with currants and candied peel.

Course Dessert

Cuisine British

Prep Time 10

Cook Time 25

Servings tarts

Calories 94kcal

Author The Official Downton Abbey Afternoon Tea Cookbook

Equipment

1 12 cup muffin tin

Ingredients

1 1/2 cups raisins (255 g) finely chopped
1 cup water
2/3 cup granulated sugar (140 g)
4 regular soda crackers crushed fine (about 1/4 cup crumbs)
2 tsp lemon zest grated
2 tbsp. lemon juice fresh
1 large egg lightly beaten
1 batch of My Granny’s Versatile Pie Crust 2 crusts

Get Recipe Ingredients

Instructions

Roll the dough ⅛ inch thick. Cut 12 4-inch rounds and press them into muffin pans. Cut 12 small stars from the scraps for the tops.
Place the pan in the freezer until chilled (about 30 minutes.
Heat the oven to 375°F.
Prick the bottom and sides of the pastry cups. Bake for 10 minutes until golden. Let cook completely on a wire rack.
In a heavy saucepan over high heat, combine the raisins, water, sugar, crackers and lemon zest and bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer uncovered, stirring occasionally until slightly thickened, about 10 minutes. Remove from heat and sitr in the lemon juice and egg until combined.
Divide the filling evenly among the 12 shells, about two-thirds full.
Lay a pastry star on top of each tart.
Bake 30 minutes, until the pastry is golden and the filling bubbles at the edges. Cool in the pans for 10 minutes before lifting them out.

Notes

My Granny's Pie Crust

If butter tarts are too sweet for you, this is your tart. The filling bakes up thick and jammy, and the lemon gives it a bright, fresh finish. They bake in the same tins as the butter tarts, so you can set the two side by side on one platter. Top each one with a little pastry star and nobody will mix them up. They’re made for a cup of tea.

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