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 pot with enough water to cover them until they burst and soften.
Sweeten the cranberries with sugar.
Mash the cranberries smooth, or leave them whole if preferred.
Assemble and bake
Roll out the puff pastry.
Line your pie plates with the puff pastry.
Fill the pie plates with the cranberry mixture.
Lay strips of 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
- Cranberries
- Provide the tart flavour and, once stewed, the bulk of the filling.
- Sugar
- Sweetens the tart cranberries, balancing their acidity.
- Puff pastry
- Forms the flaky crust and top that bakes golden brown.
The step that matters
Stew the cranberries until they burst. Cranberries must be cooked until their skins split and the pectin releases, so the filling thickens and softens. Undercooked berries stay firm and hold their shape instead of forming a spreadable filling.
“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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