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Dessert

Black Raspberry or Blackberry Tarts

A tart filled with black raspberries or blackberries sweetened with sugar, baked in a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Black Raspberry or Blackberry Tarts

Oven, in the book's wordsA moderate oven

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

  1. Line tart tins with pie crust.

  2. Mix the washed black raspberries or blackberries with sugar.

  3. Place the berry mixture in the tart tins.

Bake

  1. Bake in a moderate oven at 350°F (175°C) until the crust is golden.

Recipe from a historical cookbook (Internet Archive).

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

Pie crust
Forms the shell that holds the filling and browns in the oven.
Black raspberries or blackberries
Provide the juicy fruit filling, with tartness and flavor that sugar balances.
Sugar
Sweetens the berries and draws out juice that forms a syrup.

The step that matters

Bake until the crust is golden. A golden crust shows the base has cooked through. Underbaked pastry stays pale and soggy under the juicy berry filling, so the bake should continue until the crust colors fully.

“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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