Fartes de Portalegre — RTP-Published Formula
RTP publishes a Fartes formula matching the convent sweet documented in Portalegre: almond, yolk and gila are layered on wafer, folded into thirds and dried briefly in the oven. The page lists 18 'eggs' but its method directs the use of 'yolks', and it later requires another soft-ball syrup without quantifying the coating sugar and water. Both ambiguities are preserved rather than repaired by guesswork.
- Yields
- Not stated
- Prep
- Not stated by the source
- Cook
- Not stated; the oven is used only to dry the parcels slightly
Ingredients
- 300 g / 10.6 oz Almond kernels
- 18 in the list; the method uses yolks Eggs
- 200 g / 7.1 oz Gila squash preserve
- 500 g / 17.6 oz Sugar for the filling
- 250 ml / 8.5 fl oz Water for the filling
- 3 Wafer sheets
- Amounts not stated Sugar and water for the coating syrup
Method
Heat the 500 g sugar with 250 ml water to the traditional thread stage.
Coarsely grind the 300 g almonds.
Add the almonds and yolks to the syrup and cook until the mixture parts to expose the pan. The list says 18 eggs while the method says yolks; this edition follows the egg part specified by the method, but the source does not explicitly clarify whether all 18 yolks are intended.
Spread the almond filling over each wafer sheet, interspersing it with the 200 g gila preserve.
Fold each sheet into thirds.
Place in the oven only to dry slightly. The source states no temperature, time, thickness or size.
Separately prepare a sugar syrup at soft-ball stage and brush it over the Fartes while still hot. The source supplies no additional sugar or water for this syrup, so do not automatically reuse the 500 g and 250 ml already consumed by the filling.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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