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 the cranberries in a small pot with just enough water to cover them until they burst and become soft.
Sweeten the cranberries with sugar and mash them smooth, or leave them whole if preferred.
Assemble and bake
Line pie plates with thin puff pastry and fill them with the cranberry mixture.
Lay strips of puff pastry across the top.
Bake in a moderate oven at 350°F (175°C) until golden brown.
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
- Fresh cranberries
- Provide the tart fruit base that softens and bursts into the filling.
- Sugar
- Sweetens the tart cranberries and balances their acidity.
- Puff pastry
- Forms the flaky crust and top layer that browns in the oven.
- Water
- Helps the cranberries stew and soften before sweetening.
The step that matters
Stew the cranberries until they burst. The cranberries must soften fully so their pectin and juices thicken the filling. Undercooked berries stay firm and leave the filling loose and grainy.
“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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