Cranberry Tart
Ingredients
Directions
Prepare the filling
Wash and pick over the cranberries.
Put them in a saucepan with a little water and simmer until they burst and soften.
Strain through a colander to remove the skins and sweeten to taste.
Assemble and bake
Fill the pastry shells with the cranberry mixture.
Place a cross-bar of pastry over the top.
Bake until the pastry is 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 filling's flavour and, once simmered, its thick texture.
- Sugar
- Sweetens the tart and balances the cranberries' natural tartness.
- Pastry shells
- Hold the cranberry filling and form the crust that browns in the oven.
The step that matters
Simmer until the cranberries burst. Cranberries must soften fully so their pectin and skins break down, giving a smooth filling after straining. Under-cooked berries leave a lumpy, firm mixture.
“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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