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
Wash and pick over the cranberries.
Stew the cranberries in ½ cup of water until they burst and become soft.
Sweeten the cranberries with sugar and mash them smooth, if desired.
Assemble and bake
Line your 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 filling's bulk and tart flavor, softening into a thick fruit base when stewed.
- Sugar
- Sweetens the tart and balances the sharp acidity of the cranberries.
- Puff pastry
- Forms the flaky, golden crust that encloses and tops the cranberry filling.
The step that matters
Stew the cranberries until they burst. The berries must soften and break down fully so the filling thickens and becomes spreadable; under-cooked berries stay firm and can leave a watery or grainy filling in the baked tart.
“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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