Citrus Tarts

Citrus Tarts

Serves 6

Here’s the challenge, read it: I warrant there’s vinegar and pepper in’t.

Twelfth Night, 3, 4

I doubt your guests will guess that these refreshing tarts contain both pepper and vinegar, two flavors not ordinarily associated with dessert. Peppercorns, popular since the time of ancient Greece and Rome, were often included in sweet dishes in Shakespeare’s day. In Medieval times this valuable spice was traded as money. “Peppercorn rent”, a legal term for a symbolic or nominal payment, is still used in England today.

4 large naval oranges

3 lemons

2 tablespoon butter

1/2 teaspoon freshly ground 5 color peppercorns

3 teaspoons fresh ginger, minced

3 tablespoons sugar

1/2 cup white wine

2 tablespoons verjus or white wine vinegar

1 tablespoon honey

15 ready-made tiny phyllo tart shells, (1 inch diameter)

Using a vegetable peeler, but the peel from the oranges and lemons, removing any of the white pith. Soak the peels for 10 minutes in cold water. Drain and coarsely chop the peels.

Melt the butter in a medium saucepan. Add the peels, pepper, ginger, sugar, and wine, and bring to a boil. Reduce heat and simmer for 30 minutes.

Allow the mixture to cool to room temperature and stir in the verjus and honey.

Spoon the filling into the tart shells and serve.