Medieval Fig Tart Recipe
Take figus & grynde hem smal; do þerin saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Claryfye hony & flamme hem þerwyt; ete hem hote or colde. -Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century 
Ingredients:
8 oz. fresh Figs
pinch of Saffron
1 tsp. Powder forte – a Medieval blend of strong spices. For this recipe, use 2 parts cinnamon to one part each a combination of pepper, ginger, mace, and clove, to your taste.
1 Tbs. your favorite variety of honey, plus more for basting
Pastry dough- enough for 2 9″ shells (see this recipe)
Oil enough to coat the bottom of the pan
Finely dice the figs as small as possible by hand or purée with a processor; mix in the saffron, powder forte spice mixture, and the 1 Tbs. honey. Roll out the pastry dough and cut into medium-sized circles. On one pastry circle place a spoonful of figs, then cover with another circle of dough; seal the edges well. Fry the pies in hot oil until lightly browned & crispy; remove from heat and allow to drain. In a pot, heat the honey, skimming off any scum that rises. As soon as the pies have drained, brush on the honey. Eat hot or cold.

Medieval Fig Tart Recipe

Take figus & grynde hem smal; do þerin saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Claryfye hony & flamme hem þerwyt; ete hem hote or colde. -Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century 

Ingredients:

  • 8 oz. fresh Figs
  • pinch of Saffron
  • 1 tsp. Powder forte – a Medieval blend of strong spices. For this recipe, use 2 parts cinnamon to one part each a combination of pepper, ginger, mace, and clove, to your taste.
  • 1 Tbs. your favorite variety of honey, plus more for basting
  • Pastry dough- enough for 2 9″ shells (see this recipe)
  • Oil enough to coat the bottom of the pan

Finely dice the figs as small as possible by hand or purée with a processor; mix in the saffron, powder forte spice mixture, and the 1 Tbs. honey. Roll out the pastry dough and cut into medium-sized circles. On one pastry circle place a spoonful of figs, then cover with another circle of dough; seal the edges well. Fry the pies in hot oil until lightly browned & crispy; remove from heat and allow to drain. In a pot, heat the honey, skimming off any scum that rises. As soon as the pies have drained, brush on the honey. Eat hot or cold.