Cranberry Tarts
Ingredients
Directions
Make the filling
Stew the cranberries with ¼ cup water until soft.
Strain the cranberries through a sieve.
While hot, mix in ¾ cup sugar and 1 teaspoon spice if desired.
Let the mixture cool completely.
Assemble and bake
Line small plates with puff pastry and create a rim.
Fill the plates with the cranberry mixture.
Bake until the crust is 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 base of the filling, and their natural pectin helps it thicken as it cools.
- Sugar
- Adds sweetness that balances the cranberries' sharp acidity and helps the filling set.
- Puff pastry
- Forms the crisp, flaky shell that rises and browns in the oven.
The step that matters
Let the mixture cool completely. Warm filling melts the butter layers in puff pastry before they can rise, leaving a greasy, soggy base. Cooling first keeps the crust flaky and the filling set.
“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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