Banbury Tarts

Ingredients

• 1 cup raisins
• 1 cup sugar
• 1 egg
• 1 cracker
• Juice and grated rind 1 lemon

Method

Stone and chop raisins, add sugar, egg slightly beaten, cracker finely rolled, and lemon juice and rind. Roll pastry one-eighth inch thick, and cut pieces three and one-half inches long by three inches wide. Put two teaspoons of mixture on each piece. Moisten edge with cold water half-way round, fold over, press edges together with three-tined fork, first dipped in flour. Bake twenty minutes in slow oven.