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Dessert

Cranberry Tarts

A tart made with stewed cranberries, sugar, optional spice, and puff pastry crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Cranberry Tarts

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.

Make the filling

  1. Stew the cranberries with the water until soft, then strain through a sieve.

  2. While hot, mix in the sugar and optional spice, then let cool completely.

Assemble and bake

  1. Line small plates with puff pastry and create a rim around the edges.

  2. Fill the lined plates with the cranberry mixture and bake at 400°F (200°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

Cranberries
Provide the tart flavour and the bulk of the filling once softened and strained.
Sugar
Sweetens the tart cranberry filling and balances its acidity.
Puff pastry
Forms the crisp, flaky crust that holds the filling and turns golden in the oven.

The step that matters

Straining the cooked cranberries. Cranberries release pectin and skins as they soften. Straining removes the skins and seeds, leaving a smooth filling that sets properly and does not 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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