Arya's Snitched Tarts

From the kitchen of Carly

Wine-poached dates, figs, and currants spiced with poudre forte fill these crispy fried tarts. The honeyed fruit syrup clings to flaky pastry rounds in a dish that tastes like medieval feasting. Candied nuts add crunch if you're feeling generous.

Arya's Snitched Tarts

Wine-poached fruit syrup over crispy fried dough, this medieval tart is all contrast: hot oil puffing the pastry, wine reducing down to glossy thickness, and the bright acidity cutting through honey and dates. The cakes drink in that syrup as they sit, turning tender and wine-drunk without falling apart.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 bottleinexpensive sweet red wine, such as a Shiraz
  • 1 1/2 cuphoney
  • 1/2 cupred wine vinegar
  • 1 tbspPoudre Forte
  • 1/2 cupchopped dates or prunes
  • 1/2 cupcurrants
  • 1 cupfresh or dried figs, if available , diced
  • 1Crumbled candied nuts
  • 1batch Medieval Sweet Dough
  • 1Vegetable oil for frying

Instructions

  1. Combine the wine and honey in a pot and bring to a boil, then dial the heat down and skim off any foam until the liquid runs clear. Stir in the vinegar, poudre forte, and all the fruit, then bring everything back to a boil before settling it to a low simmer. Watch the pot carefully from here: the goal is a syrup that lightly coats the back of a spoon and has reduced by about a third to a half. Do not let it go further than that.

  2. On a floured board, roll the sweet dough out to about 1/4-inch thickness. Use a circular cutter or the rim of a drinking glass to stamp out rounds roughly 2 inches in diameter.

  3. Coat the bottom of a skillet with a shallow layer of oil and set it over medium-high heat until the oil is hot. Slip a few dough rounds in at a time, frying each batch until lightly browned and very crisp, then lift them out onto paper towels to drain. Arrange the crisped rounds on a serving platter and spoon just enough of the fruit mixture over each one to cover the surface. Finish with a scatter of candied nuts. The pale yellow cakes against the deep red topping make a striking contrast, and the wine in the syrup will gently soften the cakes as they sit.

Tips from the kitchen

  • Watch the fruit reduction closely, hovering around medium-low heat. It should coat a spoon lightly and pull back when you run a finger across it, not cling like jam.
  • Fry in shallow oil, not deep, so you can flip easily and control the browning. Pale golden is the goal, not dark, since the syrup adds color and flavor.
  • The wine softens the fried cakes as they sit, so assemble them just before serving if you want to keep the crunch, or up to an hour ahead if you prefer them tender throughout.

Variations

  • Skip the vinegar if you want pure sweetness, or up it to 3/4 cup for a more tart and wine-forward bite.
  • Use all dried figs and skip the fresh berries, or load it with fresh strawberries and raspberries in summer.
  • Brown the dough circles more deeply for a crunchier texture, or fry them paler and assemble well ahead so the wine syrup softens them into almost cake-like texture.
  • Dust with ground spices like cinnamon or coriander over the candied nuts for warmth.

Make ahead and storage

Leftovers keep refrigerated for up to 2 days, though they're best eaten the day they're made. Reheat gently in a low oven if you want the cakes warm again, but serve the fruit syrup at room temperature for the best flavor.