Banbury Tarts

The Record’s “Recipe of the Week”:
Banbury Tarts by Elnora E. Sherman

1 cup seedless raisins
1 cup currants
1/2 cup figs
1/3 cup orange juice
3 T. grated orange peel
1/2 cup lemon juice
1 T. grated lemon peel
1 cup sugar
1/2 cup water
1/2 cup English walnuts, chopped
1 cup butter or margarine, softened
8 oz. pkg. cream cheese
2 cups all purpose flour

Combine the raisins, currants, figs, orange juice, orange peel, lemon juice, lemon peel, sugar, and water in a saucepan. Cook for 20 minutes. Add the walnuts. Cook an additional 10 minutes. Cool.

In a large mixing bowl, combine the butter or margarine, and the cream cheese. Blend in the flour until smooth. Wrap in waxed paper. Chill the dough for several hours.

On a lightly floured surface, roll small balls of dough into 3” squares. Cut the edges with a pastry wheel for a pretty edge.

Fill the squares with 1 tsp. of the fruit mixture. Bring all four points together to make a dainty tart. Place on a cookie sheet.

Bake at 350° for 45 minutes. Remove from the cookie sheet and let cool on a wire rack. Dust with powdered sugar after they are cool. Makes 3 to 3-1/2 dozen.