Diamond In The Rough: Arya's Snitched Tart's from the South

She filched one anyway, and ate it on her way out. It was stuffed with chopped nuts and fruit and cheese, the crust flaky and still warm from the oven. Eating Ser Amory's tart made Arya feel daring. Barefoot, sure-foot, lightfoot, she sang under her breath. I am the ghost in Harrenhal. - A Clash Of Kings

Valar Morghulis little dove's !

I know many American viewers will be tuning in tonight to see the long-awaited premiere, but sadly, I must wait until tomorrow for season 5 to air. I am buzzing, I know it is going to be fan-bloody-tastic (excuse the pun.)

When choosing a dish from The South chapter, I picked this dessert because although leek soup, honey biscuits and black bread all looked very tempting, I freaking love the chapter and passage that these were mentioned in, in A Clash Of King's. It's set after Tywin arrives so there is no more rat-based-bucket-torture going on and it's about Arya's time in Harrenhal and how she feels, as she says she is the ghost of harrenhal, strong, and swift and sly. It is at a point where she starts to regain her confidence, and I love how this was almost triggered by stealing one of the tarts that Hot Pie made.

Recipe: Arya's snitched tarts
Time: Prep- 45 minutes Cooking- 20
Yields: about 25 little 2 inch tarts.
Effort requires: very little, just time consuming
Rating: 9/10

Ingredients:

For the pastry-

2 1/4 cups plain flour
1 cup caster sugar
pinch of salt
1 tsp saffron strands
1/4-1/2 cup cold water
vegetable oil for frying

For the Poudre Forte- (1 tsp each of)

black pepper
ground cinnamon
ground mace
ground ginger
ground cloves

For the Candied nuts-

1 1/4 cup pecan halves
1/2 cup each of brown and granulated sugar
1 tsp Cinnamon
1 tsp vanilla
1/4 cup water
1 egg white
1 tsp salt

For the tart topping-

1/2 bottle inexpensive red wine
3/4 cup honey
1/4 cup red wine vinegar
1 tbsp Poudre Forte
1/4 cup chopped dates
1/4 cup currants
1/2 cup fresh or dried figs (alternatively use your favourite berry) diced

Method-

For the candied nuts, whisk both sugars, the salt, and Cinnamon together.
Whisk the water, egg white and vanilla until frothy.
Toss the nuts in the egg white and then into the sugar bowl until fully coated. Place on a lined baking tray and into the oven for 3 lots of 15 minute bursts ad 150 degrees Celsius. Stirring after each interval. Once done, leave to cool and crush further in food processor to small-ish lumps.
For the pastry combine all the dry ingredients apart from the saffron.
Soak the strands in the cold water. Pour into the dry mix and use a wooden spoon or your hands to combine everything into a dough. You may need a little more water.
Cling film and place in the fridge.
For the Poudre Forte combine all ingredients in a small bowl.
For the filling, bring the honey and wine to a boil and then reduce the heat and remove the foam. Add the vinegar, poudre forte, and fruits, simmer gently until it reduces and thickens. (about 25 minutes) remove from heat.
Roll out the pastry to a 1/4 inch thickness and use a 2 inch diameter cookie cutter to cut out your circles.
Heat a shallow layer of oil in a frying pan and gently place the discs in the oil and fry until golden each side, place on a kitchen roll lined plate.
Once slightly cooled, place a teaspoon of the thick syrup onto the little circles and top with the crushed nuts.
Enjoy.