Banburys (Banbury Tarts)
Boat-shaped puff pastry parcels filled with dried fruit, made in the manner of Eccles cakes.
Ingredients
puff pastry dough
12 oz (360 g)
filling (same as Eccles filling)
6 oz (180 g)
Instructions
1
Making
Method is the same as the first two steps for Eccles cakes (roll out the dough, cut circles, add filling).
2
Shaping
Fold the top and bottom edges toward the center to seal, and shape into a boat shape.
3
Flattening
Flatten to about 2x4 inches in size.
4
Baking
Subsequent steps are the same as for Eccles cakes (dip in sugar, score with a knife, rest, and bake).
