Name: Cranberry Tart
Ingredients: 2 cups cranberries, washed and sorted; ½ cup water; Sugar, to taste; Pastry for tart shells

Cranberry Tart

Ingredients

2 cups cranberries, washed and sorted
½ cup water
Sugar, to taste
Pastry for tart shells

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.

Make the filling

In a saucepan, stew the cranberries with enough water to cover them until soft.
Run the cranberries through a colander to remove the skins and sweeten to taste.

Assemble and bake

Fill pastry shells with the cranberry mixture.
Top with a cross-bar of pastry.
Bake in a preheated oven at 350°F (175°C) until the pastry 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: Form the tart fruit filling and supply the sharp acidity that balances the sugar.
Sugar: Adds sweetness to offset the cranberries' tartness.
Pastry: Forms the shell and top crust, becoming crisp and golden as 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.