Cranberry Tart Pie
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the filling
Wash and pick over the cranberries.
Stew them in water just to cover until they burst and soften.
Sweeten with sugar and mash smooth, or leave them whole if preferred.
Assemble and bake
Line pie plates with thin puff pastry.
Fill the plates with the cranberry mixture and lay strips of pastry across the top.
Bake in a moderate oven at 350°F (175°C) until golden.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cranberries
- Provide the tart flavour and bulk of the filling once stewed and sweetened.
- Sugar
- Sweetens the tart cranberries and helps the filling set into a thick mass.
- Puff pastry
- Forms the flaky, golden crust that encloses and tops the cranberry filling.
The step that matters
Stewing the cranberries until they burst. Cranberries must be cooked until their skins split so the pectin and juices release and thicken the filling. Undercooked berries stay firm and leave the filling loose.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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