Banbury Tarts
Delight your taste buds with the timeless charm of Banbury Tarts, a traditional British pastry with a rich, fruity filling encased in buttery, golden pastry. These irresistible treats combine the sweet and tangy flavors of currants, chopped raisins, and candied orange peel, enhanced with warm spices like cinnamon and nutmeg and a hint of zesty lemon. The flaky pastry, made from scratch with simple ingredients, provides the perfect balance to the luscious filling. Easy to prepare and bake in under an hour, these tarts are ideal for serving alongside a cozy cup of tea or as a delightful addition to your dessert spread. Impress guests with their elegant oval shape and nostalgic flavor, perfect for any occasion.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter, chilled and cubed
- 50 grams Powdered sugar
- 1 large Egg yolk
- 2 tablespoons Cold water
- 100 grams Currants
- 50 grams Raisins, chopped
- 25 grams Candied orange peel, finely chopped
- 50 grams Brown sugar
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Lemon zest, finely grated
- 25 grams Unsalted butter, melted
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour and powdered sugar.
Add the chilled, cubed butter to the flour-sugar mixture. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Mix in the egg yolk and gradually add cold water, 1 tablespoon at a time, until the dough comes together. Form the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for 20 minutes.
While the dough chills, prepare the filling: In a medium bowl, combine the currants, chopped raisins, candied orange peel, brown sugar, cinnamon, nutmeg, lemon zest, and melted butter. Mix well to form a cohesive filling.
On a lightly floured surface, roll out the chilled pastry dough to a thickness of about 3mm (1/8 inch). Using a biscuit cutter or a round drinking glass, cut out 12 circles, approximately 8cm (3 inches) in diameter.
Place a teaspoonful of the filling in the center of each pastry circle, then gently fold two sides of the circle towards the center, pinching them together to form an oval shape.
Transfer the tarts to the prepared baking sheet, ensuring they are spaced evenly apart.
Bake in the preheated oven for 18-20 minutes, or until the pastry is golden brown and crisp.
Allow the Banbury Tarts to cool on a wire rack before serving. Enjoy them as a delightful treat with tea or coffee!
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 97 mg | 4% | |
| Total Carbohydrate | 393.1 g | 143% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 214.7 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 263 mg | 20% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
