Banbury Tarts

Ingrients & Directions 1/4 c Sugar 2 tb Shortening 1/2 c Currants 1 1/2 tb Minced candied orange peel 1 1/2 tb Minced candied lemon peel 1/8 ts Nutmeg 1/8 ts Cinnamon 1/2 Egg, slightly beaten 2 tb Cookie or biscuit crumbs 1 1/2 tb Minced candied citron Cream shortening […]

Ingrients & Directions


1/4 c Sugar
2 tb Shortening
1/2 c Currants
1 1/2 tb Minced candied orange peel
1 1/2 tb Minced candied lemon peel
1/8 ts Nutmeg
1/8 ts Cinnamon
1/2 Egg, slightly beaten
2 tb Cookie or biscuit crumbs
1 1/2 tb 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 1/2 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.

Yields
6 Servings

RobinDee

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