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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

Make the cranberry filling

  1. Stew the cranberries with a little water until soft.

  2. Strain the cranberries through a sieve.

  3. While hot, mix in sugar and optional spice to taste.

  4. Let the mixture cool completely.

Assemble and bake

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

  2. Fill the plates with the cranberry mixture and bake until the crust is done.

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 fruit base and most of the filling's bulk and flavour.
Sugar
Sweetens the tart cranberry filling and balances its acidity.
Puff pastry
Forms the crisp, flaky crust that holds the filling in each tart.

The step that matters

Let the mixture cool completely. Filling added to pastry while still hot can soften the dough before baking, so the crust may turn soggy instead of crisp and flaky.

“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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