C'est La Cuisine: Medieval Strawberry Tarts
Prep: 15 minutes plus chilling Bake: 35-40 minutes
My second dish for our time travelling stream to pair with my Meat Pies was strawberry tarts. Tarts seemed to be a common dessert with cakes and this strawberry one is simple and quite an experience. This makes about four mini tarts. Let’s dive in.
Ingredients
Pastry Dough
1/8 cup water
1/4 cup crisco (would have been lard/fat back then)
1 cup flour + extra as needed
pinch of salt
1 egg
Filling
8 or so strawberries
2 tbls sugar
At least 2 tbls up to 1/4 cup red wine
Prep
Add the flour and salt into a bowl and mix
Simmer the water in a pot on medium high heat and add the crisco
Stir and melt the crisco fully
Remove from the heat and pour into bowl with the flour mixture and stir and mix fully
Allow to cool and add the egg
Mix to form a dough, if too wet, add 1 tbls of flour at a time to form dough
Chill for at least 30 minutes
Preheat oven to 350 F (177 C)
Roll out dough to around 1/4 inch thick
Cut out dough to just slightly larger than tart dishes
Line tart dishes with the dough
Slice the strawberries thinly and stack inside tarts to fill it
Sprinkle sugar over the strawberries
Bake for 15 minutes
Remove from oven and pour red wine on top. Do not drown the tart, just enough to get the taste over the strawberries (i drowned mine)
Bake for 20 more minutes
Afterthoughts
This was a lot of fun to make. I am sorry I drowned the tarts while making it. The crust was amazing, and crispy. Strawberries are always great but this was an interesting way to have them. I’m so used to them either being in a jam or at least in a dough or so with treats but this was just straight strawberries sweetened greatly. This is a lot of fun to make and would entertain anyone you want to make them with.
