Little Tarts

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.

Cooking Method: Boiling

Cuisine: British

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 436.8

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

2 cup Sifted flour
1/2 teaspoon Salt
1 Egg, lightly beaten
1/4 cup Cold water

Directions

1
Sift flour and salt together into a bowl.
2
Make a small well in the center of the flour and pour in the beaten egg and cold water.
3
Combine all ingredients, mixing and kneading until a smooth, elastic dough is formed, which may take about 20 minutes.
4
Cover the dough and allow it to rest for about 20 minutes.
5
Divide the dough in half.
6
On a lightly floured surface, roll out one half of the dough at a time into sheets almost paper thin.
7
Cut each sheet of dough into about 10 or 12 rectangular pieces.
8
Prepare the filling by beating 2 eggs with spices (saffron, cinnamon, mace, cubebs, aniseed, cloves, nutmeg) and salt.
9
Blend the egg mixture with ground pork and currants.
10
Place a teaspoon of the stuffing mixture on each piece of dough.
11
Beat the third egg to create a paste.
12
Run the egg paste along the edges of each piece of dough.
13
Fold the dough over the stuffing so the edges meet.
14
Seal by pressing the edges together firmly.
15
Bring the chicken or beef stock to a boil.
16
Add the tarts and any leftover stuffing, reducing the heat to a gentle boil.
17
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.

Keywords: british, historical, dumplings, pork, currants, broth, spices, saffron, cinnamon, dough, medieval, comfort food, hand-rolled, poached, traditional, savory

Read it online: https://www.chefs-mate.com/recipe/little-tartsbritish/