Sweet Tarts Surprise

Ever since I first saw that iconic scene in Freaky Friday, I’ve been obsessed with the sheer joy of a perfectly executed Italian sausage tart. It’s a dish that feels both comforting and a little bit mischievous – a little bit of old-world Italian magic, with a hint of surprise. I’ve spent years perfecting this recipe, and believe me, it's more than just a tart; it's a feeling. It’s a memory of simpler times, of late-night cooking, and a whole lot of love poured into every bite. Let’s make this one, shall we?

Yields: Approximately 12 tarts

Prep time: 45 minutes

Cook time: 30-40 minutes

Ingredients

• 1 kg Pork Shoulder, cut into 1-inch cubes (look for a bit of fat – this is key!)
• 2 tbsp Olive Oil
• 1 Large Onion, finely chopped
• 4 cloves Garlic, minced
• 1 cup Dry Red Wine (Chianti works beautifully)
• 1/2 cup Apple Cider Vinegar
• 1/4 cup Honey
• 1 tsp Dried Thyme
• 1/2 tsp Dried Rosemary
• 1 cup Frozen Sweet Tarts (the *essential* ingredient! We're going to build around them.)
• 1/2 cup Grated Parmesan Cheese
• Salt and Black Pepper to taste
• 1 tbsp Butter, for brushing

Instructions

1. Brown the Pork: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the pork cubes generously with salt and pepper. Brown the pork in batches, turning occasionally, until it’s well-seared on all sides – about 8-10 minutes per batch. Don’t overcrowd the pot; it’s better to brown in batches.
2. Sauté the Aromatics: Add the chopped onion to the pot and cook until softened and translucent, about 8-10 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
3. Deglaze with Wine: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by about half, about 5 minutes.
4. Create the Base: Add the apple cider vinegar, honey, thyme, and rosemary. Bring to a simmer and let it cook for 5 minutes, allowing the flavors to meld.
5. Add the Sausage: Add the browned pork to the pot. Simmer for about 20-30 minutes, or until the pork is tender and easily pulls apart. If the mixture gets too dry, add a little bit of water.
6. Add the Sweet Tarts: Gently stir in the frozen sweet tarts. They’ll help bind the mixture and add a beautiful texture.
7. Cheese Finish: Remove from heat and stir in the grated Parmesan cheese.
8. Bake (Optional, but Recommended): Preheat oven to 375°F (190°C). Place the tarts in a lightly greased baking dish. Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
9. Rest and Serve: Let the tarts rest for 10 minutes before serving. They're best served warm, ideally with a sprinkle of fresh rosemary.

Notes: For a richer flavor, you can add a splash of cream (about 1/4 cup) to the filling during the last 10 minutes of cooking. Don't overcook the tarts; they should still have a slight bite to them!

Adaptations: This recipe is incredibly versatile. Use different types of pork – smoked pork shoulder will add a wonderful depth of flavor. A little bit of smoked paprika will boost the warmth. This could be used to fill a pie! This recipe is also amazing for pizza because of the rich, savory filling!

My Story: I remember the smell of this tart wafting from my grandmother’s kitchen – it always felt like a warm hug. She used to tell me stories of her own Italian cooking, and I think I really captured that feeling with this recipe. It’s a reminder that the best things in life are often simple, and made with a little love.