1 rating

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.


  • 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


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.