1 1/2 c. seeded raisins
1 tsp. grated lemon peel
1 c. water
3/4 c. sugar
4 c. finely crushed soda crackers
1 Tb. butter
2 Tb. lemon juice
Using pastry cutter, cut circles from pie dough. Set aside. Mix all raisin filling ingredients, except the lemon juice. Cook slowly, stirring often, 'til mixture develops jam-like consistency. Stir in lemon juice and set aside to cool.
Put spoonful of raisin filling on one side of each pastry circle. Using pastry brush or fingers, dampen edges of each circle. fold pastry over and seal edges by crimping with a fork. Prick tops and bake at 450º for about 15 min. or 'til nicely browned.
Pairs Well With
This is a rather traditional English tea tart recipe. It's more of a turnover, I guess. You can serve them either warm or cold (I much prefer them warm), and they are traditionally served with a slice of cheese.