Banbury Tea Tart recipe was shared with me by my husband's aunt, Lila Scheer of Vancouver,
WA. Lila wrote a recipe column for seven years for the Chinook Observer
published in Long Beach, WA. Lila says, "This is an authentic
English recipe that was given to me by a former resident of the Peninsula.
They are special to me, as they represent my English ancestry."
These tarts are named for
Banbury, England. They are excellent for a tea party or anytime you want an
excellent and simple-to-make dessert!
Check out more delicious
Pie Recipes and
Afternoon Tea & High Tea Recipes.
Banbury Tea Tarts Recipe:
Pies and Tarts,
Afternoon Tea and High Tea Recipes
Yields: serves many
Prep time: 15 min
Bake time: 20 min
1/2 cup butter, room temperature
1 1/2 cup granulated
1 cup dried currants
Zest of 1 lemon
Juice of 1 lemon
Pastry for 9-inch one crust pie
Preheat oven to 375 degrees F.
In a large bowl, cream the butter and sugar together thoroughly. Add eggs,
currents, lemon zest, and lemon juice, stirring to mix well; set aside.
Prepare pie pastry. Roll out the pastry dough 1/8-inch thick. Tarts may be made
any size. for conventional muffin pans, cut out circles with a tuna can which
has both ends cut of. For miniature muffin pans, use a tomato paste can to cut
out the rounds. Place pastry in the muffin pans, smoothing the dough so it has no bumps.
Stir the filling mixture. Using a teaspoon, fill the tarts 2/3 full.
NOTE: Don't let the filling spill onto the pan, as it will make the tarts hard to remove.
Bake the miniature tarts approximately 15 to 20 minutes or until the pastry is a
light brown. Remove from oven, remove from the muffin pans, and let cool on a wire rack.
NOTE: Because these tarts are so easy to make, I usually double the recipe and
make about 9 dozen tiny tarts. They freeze beautifully, between plastic wrap.
These Banbury Tea Tarts are at their best when served slightly warmed, either in
a microwave or regular oven.
Serve with tea, of course!