Name: Barberry Tart
Ingredients: ¾ pound barberries, stripped from their stalks; 6 ounces fine brown sugar; ½ cup water; pie crust

Barberry Tart

Ingredients

¾ pound barberries, stripped from their stalks
6 ounces fine brown sugar
½ cup water
pie crust

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Preheat the oven to 350°F (175°C).

Assemble

In a dish lined with pie crust, layer the barberries and sugar alternately.
Pour the water over the layers.
Cover with another layer of pie crust or place bars of crust across the top.

Bake

Bake for 30 minutes.

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

Barberries: Provide the tart, fruity filling that forms the body of the tart.
Fine brown sugar: Sweetens the barberries and draws out juice to form a syrupy filling.
Pie crust: Forms the enclosing base and top that hold the filling while it bakes.

“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.