Arya's Snitched Tarts

Name: Arya's Snitched Tarts
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 bottle sweet red wine; 1½ cups honey; ½ cup red wine vinegar; 1 tablespoon Poudre Forte; ½ cup dates or prunes; ½ cup currants; 1 cup figs; ½ cup candied nuts; 1 batch Medieval Sweet Dough; 2 cups vegetable oil

A medieval-inspired dessert featuring wine-poached fruits served atop crispy fried sweet dough circles. These delightful tarts combine sweet red wine, honey, and dried fruits for a rich and flavorful topping.

8 servings

1 hr 10 min

Published October 4, 2025

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Ingredients

•1 bottle sweet red wine
•1½ cups honey
•½ cup red wine vinegar
•1 tablespoon Poudre Forte
•½ cup dates or prunes
•½ cup currants
•1 cup figs
•½ cup candied nuts
•1 batch Medieval Sweet Dough
•2 cups vegetable oil

Cooking Instructions

1.
Bring the wine and honey to a boil, then reduce the heat and skim off the foam until the liquid is clear. Add the vinegar, poudre forte, and fruits; return the mixture to a boil, then reduce the heat to a low simmer. Keep an eye on the fruit as you proceed-do not overreduce it! The syrup should lightly coat the back of a spoon and reduce by about a third to a half.
30 min
2.
Roll the sweet dough to about 1/4-inch thickness on a floured board, then use a circular cutter or drinking glass to cut out circles about 2 inches in diameter.
15 min
3.
Pour a shallow layer of oil into a skillet or pan and place it over medium-high heat until hot. Working a few at a time, gently slip dough circles into the oil and fry until they are lightly browned and very crisp. Transfer the fried circles to paper towels to drain. Arrange the cakes on a serving platter, then spoon on just enough of the fruit mixture to cover each disk. Sprinkle with candied nuts. The yellowish cakes and the red topping make an interesting contrast in colors, and the wine will soften the cakes.
25 min

Cooking Instructions

Bring the wine and honey to a boil, then reduce the heat and skim off the foam until the liquid is clear. Add the vinegar, poudre forte, and fruits; return the mixture to a boil, then reduce the heat to a low simmer. Keep an eye on the fruit as you proceed-do not overreduce it! The syrup should lightly coat the back of a spoon and reduce by about a third to a half.

30 min

Roll the sweet dough to about 1/4-inch thickness on a floured board, then use a circular cutter or drinking glass to cut out circles about 2 inches in diameter.

15 min

Pour a shallow layer of oil into a skillet or pan and place it over medium-high heat until hot. Working a few at a time, gently slip dough circles into the oil and fry until they are lightly browned and very crisp. Transfer the fried circles to paper towels to drain. Arrange the cakes on a serving platter, then spoon on just enough of the fruit mixture to cover each disk. Sprinkle with candied nuts. The yellowish cakes and the red topping make an interesting contrast in colors, and the wine will soften the cakes.

25 min