Arya's Snitched Tarts
Arya's Snitched Tarts
These tarts take a while to make, but they are worth every minute. The pastries look like one could easily overindulge, but each small shortbread cookie is a commitment. The fruit syrup is heavy and chewy; our British readers may recognize this dessert as the medieval ancestor of the Jammie Dodger.
Servings
50
Ingredients
- 1 bottle inexpensive sweet red wine, such as a shiraz
- 1½ cup honey
- ½ cup red wine vinegar
- ½ cup red wine vinegar
- ½ cup chopped dates or prunes
- ½ cup currants
- 1 cup fresh or dried fi gs, if available (if not, substitute your favorite berries), diced
- 1 batch sweet dough
- vegetable oil for frying
Directions
- Bring the wine and honey to a boil, then reduce the heat and skim off the foam until the liquid is clear.
- Add the vinegar, poudre forte, and fruits; return the mixture to a boil, then reduce the heat to a low simmer. Keep an eye on the fruit as you proceed— do not overreduce it! The syrup should lightly coat the back of a spoon and reduce by about a third to a half.
- Roll the sweet dough to about ¼- inch thickness on a floured board, then use a circular cutter or drinking glass to cut out circles about 2 inches in diameter.
- Pour a shallow layer of oil into a skillet or pan and place it over medium- high heat until hot. Working a few at a time, gently slip dough circles into the oil and fry until they are lightly browned and very crisp.
- Transfer the fried circles to paper towels to drain. Arrange the cakes on a serving platter, then spoon on just enough of the fruit
- mixture to cover each disk. Sprinkle with candied nuts. The yellowish cakes and the red topping make an interesting contrast in colors, and the wine will soften the cakes.