Banbury Tarts RecipeOrigin: Britain Period: Traditional |
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Named after Banbury in Oxfordshire, where this recipe is purported to have originated this is an excellent traditional tea-time tart. Though you can make a large tart I think that individual ones are better, especially if you're serving them at tea-time Ingredients:
enough sweet short-crust pastry to line a dozen 12cm tart shells 
Banbury Tarts Preparation:Method:Roll the pastry on a floured surface and use to fill 12 tart shells (there's no need to blind bake). Meanwhile, chop the figs as finely as possible and place in a heat-proof bowl. Pour just enough boiling water over them to cover then set aside for 45 minutes. Drain the figs as well as possible then beat together the egg and butter until creamy. Stir-in the figs, chopped candied peel, chopped rasins and chopped nuts. Stir to thoroughly combine the mixture then spoon to fill the tart shells about 3/4 full. Transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until the filling is set and the pastry is golden. Allow to cool completely on a wire rack before serving. Decorate with a dollop of whipped cream and a dusting of cinnamon then serve |
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