Banbury Tarts

For the crust:

1 1/2 cups all-purpose flour

1 1/2 teaspoons salt

1/2 cup shortening at room temperature

3 tablespoons cold water

For the filling:

1 cup raisins

1 cup sugar

2 tablespoons cracker crumbs

1 well-beaten egg

Grated rind of 1 lemon

1 1/2 tablespoons lemon juice

2 tablespoons butter

1/4 cup chopped candied fruits

To make the crust:

Preheat the oven to 450 degrees.

Sift and then measure the flour into a bowl.

Add salt.

With a pastry blender, work in the shortening.

Stir in the water 1 tablespoon at a time, until the dough holds together when formed into a ball.

Roll crust out on a lightly floured board.

Make 6 individual tart shells by cutting the rolled dough into rounds and molding them over an inverted muffin tin.

Bake l2 to 15 minutes or until lightly browned.

To make the filling:

Combine all the ingredients and cook, stirring constantly, over low heat until mixture begins to thicken.

Remove from heat.

Cool.

Partially fill the pie crusts.

Top with whipped cream.