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.

Makes 6 4-inch tarts.