These historical “Little Tarts” are a fascinating take on a medieval British dish, resembling savory dumplings or wontons rather than modern baked tarts. The filling combines ground pork with sweet currants and a warm blend of spices like saffron, cinnamon, and nutmeg, creating a complex and comforting flavor profile. Wrapped in a hand-rolled, paper-thin dough, they are gently poached in a rich chicken or beef broth. This dish offers a unique textural experience with the tender dough and savory-sweet filling, making it an elegant yet rustic choice for a special dinner party or a culinary adventure into historical cooking traditions.
Little Tarts
Description
These historical "Little Tarts" are a fascinating take on a medieval British dish, resembling savory dumplings or wontons rather than modern baked tarts. The filling combines ground pork with sweet currants and a warm blend of spices like saffron, cinnamon, and nutmeg, creating a complex and comforting flavor profile. Wrapped in a hand-rolled, paper-thin dough, they are gently poached in a rich chicken or beef broth. This dish offers a unique textural experience with the tender dough and savory-sweet filling, making it an elegant yet rustic choice for a special dinner party or a culinary adventure into historical cooking traditions.Ingredients
Directions
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Sift flour and salt together into a bowl.
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Make a small well in the center of the flour and pour in the beaten egg and cold water.
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Combine all ingredients, mixing and kneading until a smooth, elastic dough is formed, which may take about 20 minutes.
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Cover the dough and allow it to rest for about 20 minutes.
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Divide the dough in half.
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On a lightly floured surface, roll out one half of the dough at a time into sheets almost paper thin.
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Cut each sheet of dough into about 10 or 12 rectangular pieces.
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Prepare the filling by beating 2 eggs with spices (saffron, cinnamon, mace, cubebs, aniseed, cloves, nutmeg) and salt.
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Blend the egg mixture with ground pork and currants.
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Place a teaspoon of the stuffing mixture on each piece of dough.
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Beat the third egg to create a paste.
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Run the egg paste along the edges of each piece of dough.
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Fold the dough over the stuffing so the edges meet.
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Seal by pressing the edges together firmly.
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Bring the chicken or beef stock to a boil.
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Add the tarts and any leftover stuffing, reducing the heat to a gentle boil.
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Cook for about 10 to 12 minutes, or until the noodle dough reaches the desired consistency.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 436.8kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2439.9mg102%
- Total Carbohydrate 91.2g31%
- Dietary Fiber 3.2g13%
- Sugars 0.4g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The title refers to a historical recipe associated with the era of Richard II. The dish is essentially a spiced pork dumpling served in broth.
Rolling the dough requires patience and determination as it is elastic; letting a section hang over the table edge can help leverage your weight while rolling.
Spices for the filling include 1/8 tsp saffron, 1/4 tsp cinnamon, a pinch of mace, 10 finely crushed cubebs, 1/4 tsp aniseed, 1/8 tsp cloves, 1/8 tsp nutmeg, and 1/2 tsp salt.
The filling uses 3/4 lb ground pork and 1/3 cup currants.
Use 6 cups of chicken or beef stock for the broth.
