Game of Thrones: Arya’s Fruit and Cheese Tart
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 surefoot lightfoot, she sang under her breath. I am the ghost in Harrenhal.
A Clash of Kings
For those caught up with the newest season of Game of Thrones, I just want to say, I’m so excited to see where Arya’s story is going to go! She is so incredibly strong and I can’t wait for the Starks to make a come back. While we wait to find out, today’s recipe is for Arya’s fruit and cheese tart from Harrenhal. I’ve played around this recipe a few times and this was the one I’ve gotten a lot of good feedback from. This tart is slightly sweet and tart from the fruit and flaky from the crust. It’s so easy to put together so I hope you enjoy this recipe!
The Game of Thrones: Arya’s Fruit and Cheese Tart
yield: 6 tarts prep time: 45 minutes total time: 1 hour and 30 minutes
Ingredients:
Pate Brisee
- 250g all purpose flour, sifted
- 1 tsp salt
- 2 tsp granulated sugar
- 60g cold butter, sliced
- 10g vegetable shortening
- 4-5 oz ice cold water
Filling
- 80g diced granny smith apples, 1/4″ diced
- 1 tsp cinnamon
- 40g raisins
- 40g cranberries
- 60g rough chopped almonds and walnuts
- 40g goat cheese
- 35g cream cheese
- orange zest
- 2 tbsp honey
Directions
- Preheat oven to 350F.
- In a bowl, combine your flour, salt, sugar, and vegetable shortening. With your fingers, start to work the shortening into the flour until it develops very fine and small crumbs. Add your cold sliced butter and work it in with your fingers. Stop when the butter is around the size of hazelnuts. This will help create flaky layers. Add enough cold water until all the flour is hydrated and the dough just comes together. Plastic wrap and place into the refrigerator to rest for 30-45 minutes.
- In a bowl, combine all your ingredients for the filling. You can use any mixture of nuts you have on hand. I like the combination of the goat and cream cheese because it was slightly tart and gave it a slightly chewy center.
- Once your dough has rested, portion out the dough into 40-60g balls. This will depend on the size of tart shells you are using. Mine were 3″ in diameter and 1/2″ in depth. Roll out each ball of dough on a slightly floured surface according to the size of the tart shells you are using. Press in the edges and corners gently with your fingers. Refrigerate for 10 minutes.
- Fill each tart with the filling. Bake for 15-20 minutes until golden brown. Dust with powdered sugar and serve warm.
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