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 water just enough to cover them until they burst and become soft.
Sweeten the cranberries with sugar and mash them smooth, or leave them unmashed if preferred.
Assemble and bake
Line pie plates with thin puff pastry and fill them with the cranberry mixture.
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, fruity base flavor and bulk of the filling as they soften and burst.
- Sugar
- Sweetens the tart cranberries and balances their acidity.
- Puff pastry
- Forms the flaky, golden crust that encloses and tops the filling.
The step that matters
Stewing the cranberries until they burst. Cranberries must cook until their skins split and the pectin releases, so the filling thickens and turns soft. Undercooked berries stay firm and watery, while the sugar added afterward sweetens the fruit.
“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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