Cranberry Tart
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Stew the cranberries with brown sugar and water until soft.
Preheat the oven to 400°F (200°C).
Line tart pans or patty pans with the puff pastry.
Assemble and bake
Fill the pastry with the stewed cranberries.
Cover with more puff pastry and bake 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 flavour and the main filling, which softens into a thick, spoonable layer.
- Brown sugar
- Adds sweetness and balances the cranberries' sharp tartness, and helps them break down into a jammy filling.
- Light puff pastry
- Forms the flaky, layered crust and top, which puffs and browns as the fat in it heats.
The step that matters
Stew the cranberries until soft. Cranberries must break down fully so the filling thickens into a spreadable layer. Firm berries leave a runny or lumpy filling that can make the pastry soggy.
“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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