- 1 1⁄2 cups barley flour
- 1⁄2 cup cold water
- 3 Tbs honey
- 3 Tbs olive oil
- 45mm (1 3⁄4”) tartlet pans
- 16 oz. mixed fresh seasonal berries
- 1⁄2 tsp. ground cinnamon
- 1⁄4 tsp. ground mace
- 1⁄4 tsp. ground cardamom
- 1⁄2 cup mead (may use white wine + 2 Tbs honey)
- Finely chopped nuts for garnish
For the filling: Place the berries, spices and mead in a bowl. Cover and allow to macerate for several hours until the fruit is soft and flavors absorbed.
For the base: Place the barley flour in a bowl, add the honey and olive oil and mix. Pour in the water little by little and continue mixing until a good dough is formed. The dough should hold together and release from the sides of the mixing bowl. Wrap in cling wrap and rest in the refrigerator for 15-30 minutes. Remove and using a floured surface roll out as thinly as possible, close to 1⁄4” thick.
Using a roughly 5-6cm round cut the dough and place the rounds into the tartlet pans. Bake in an oven pre-heated to 400F for about 12-15 minutes, until lightly browned. Remove and cool on a baking rack.
To assemble: Drain any remaining liquid from the berry mixture. Fill each tartlet pan with the fruit. Top with nuts, drizzle with honey, chocolate or other desired topping and serve.