Fried Fig Tarts (Tourtelets in Fryture)
Tourteletes in Fryture are 14th-century English fig tarts, fried until golden and glazed with warm honey. Originating from the Forme of Cury, one of the oldest recorded English cookbooks, these medieval pastries were likely enjoyed by nobility at feasts and special occasions. The combination of dried figs, aromatic spices, and crisp pastry makes them a uniquely rich and flavorful treat, offering a glimpse into the indulgent desserts of medieval England.
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.