Imagine biting into a crisp, golden pastry, filled with sweet spiced figs and coated in warm honey—welcome to the world of medieval desserts. In an age before sugar was widely available, sweet treats relied on dried fruits, honey, and fragrant spices to satisfy cravings. One such indulgence was Tourteletes in Fryture, a 14th-century English fig tart that was fried to perfection and glazed with honey, making it both rich and deeply flavorful.
This recipe comes from the Forme of Cury, one of the oldest known English cookbooks, compiled around 1390 by the master cooks of King Richard II’s court. These honey-glazed fried tarts would have been considered a luxurious dish, meant for feasts, celebrations, and noble dining tables. Today, we’re bringing them back to life with an authentic adaptation that stays true to its medieval roots.
The Source and Time Period:
Compiled around 1390, The Forme of Cury was created by the master cooks of King Richard II’s court, making it one of the earliest recorded cookbooks in the English language. Unlike household recipe collections passed down through generations, the cook book was an official culinary manuscript commissioned by royalty, reflecting the elaborate and refined tastes of England’s ruling class. Written in Middle English, it contains a wide variety of dishes, from everyday stews to extravagant feasts, offering a rare glimpse into the eating habits of medieval nobility.
During the 14th century, England’s food culture was influenced by both local agricultural practices and imported goods from trade routes across Europe and the Middle East. Dried fruits like figs, dates, and raisins were highly prized ingredients, often imported from Italy, Spain, and North Africa. Because sugar was still an expensive commodity, honey was the dominant sweetener, used in both savory and sweet dishes. Spices were equally important, and blends like powder fort—a combination of black pepper, ginger, clove, and sometimes cubeb or cardamom—added depth and complexity to medieval recipes. The presence of these ingredients in Tourteletes in Fryture signals that this dish was intended for those with wealth and access to high-quality imported goods, most likely served at royal feasts, noble banquets, and other grand occasions.
What makes this recipe particularly interesting is its frying method, which was not as commonly used in medieval European desserts as baking. The technique suggests that these tarts were meant to be eaten fresh and hot, unlike baked goods that could be stored for longer periods. The final step of glazing the tarts in clarified honey would have added both sweetness and an appealing golden sheen, making them as visually impressive as they were delicious. Through this recipe, we get a tangible link to the indulgent flavors and textures that delighted medieval palates, while also seeing the roots of pastry-making traditions that continue today.
The original Middle English recipe reads as follows:
“157. Tourteletes in fryture. Take figus & grynde hem smal; do þerin saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Claryfye hony & flamme hem þerwyt; ete hem hote or colde.”
Translation:
“Take figs and grind them small; mix in saffron and strong spice powder (powder fort). Encase them in thin sheets of dough, and fry them in oil. Clarify honey and coat them with it; eat them hot or cold.”
This dish follows a common medieval cooking method of frying dough-based treats and coating them in sweeteners like honey. While similar to hand pies or fritters, these tarts carry the distinct flavors of medieval spice blends, which often included pepper, cardamom, and clove for a bold, warming taste.
Who Would Have Eaten Tourteletes in Fryture?
In medieval England, desserts were a symbol of wealth and refinement. Honey was the primary sweetener available before the widespread use of sugar, and dried fruits like figs were imported luxuries from the Mediterranean. Because of this, Tourteletes in Fryture would have been enjoyed primarily by the upper class, likely served at royal feasts, noble banquets, and festive gatherings.
These fig tarts were likely eaten at the end of a meal as part of the subtlety course, a selection of decorative or elaborate dishes served at medieval feasts. However, the portability and rich filling also suggest they could have been served as a traveling food for nobility on long journeys.
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How to Make Medieval Honey-Glazed Fig Tarts:
Fried Fig Tarts (Tourtelets in Fryture)
Ingredients
- 6-8 dried figs finely chopped or pureed
- A pinch of saffron steeped in 1 teaspoon warm water
- 1/2 teaspoon powder fort a medieval spice blend of black pepper, white pepper, cardamom, ginger, cubeb, and clove
- 1 sheet of pastry dough puff pastry or shortcrust dough
- Oil for frying olive oil or lard for authenticity
- 1/4 cup honey for glazing
Instructions
- Prepare the filling: Finely chop or puree the dried figs until smooth. Mix in the steeped saffron and powder fort spice blend to taste.
- Roll out the dough: On a lightly floured surface, roll out the pastry dough and cut it into 8-10 circles, about 3-4 inches in diameter.
- Fill and seal the tarts: Place about a teaspoon of the fig mixture in the center of half of the dough circles. Cover each with another dough circle and press the edges together, sealing them tightly. Crimp with a fork or pinch the edges for a medieval look.
- Fry the tarts: Heat oil in a deep pan over medium heat. Once hot, carefully place the tarts in the oil and fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels or a wire rack.
- Prepare the honey glaze: Warm the honey in a small pot over low heat. Skim off any foam or impurities that rise to the surface.
- Glaze the tarts: Brush the warm honey over the fried tarts while they are still hot.
- Serve hot or cold, as they would have been enjoyed in medieval times.
Notes
- Choosing the Right Spices: Powder fort is a medieval spice blend that typically includes black pepper, white pepper, ginger, cloves, and cubeb. If cubebs (a type of peppercorn) are unavailable, you can substitute a combination of black pepper and cardamom to achieve a similar warm, slightly spicy flavor.
- Frying for the Best Texture: To get a crisp and golden crust, ensure your oil is heated to 350°F (175°C) before frying. If the oil is too cool, the tarts will absorb too much oil and become greasy; if too hot, they may burn before the filling is warmed through.
- Serving Suggestions: These fig tarts were traditionally eaten hot or cold, making them a versatile dessert. For a modern twist, serve them with a drizzle of warm honey and a sprinkle of crushed nuts or fresh figs for added texture and depth.